Pumpkin Cheesecake with Gingersnap Crust

Ingredients

• 1 cup pumpkin puree canned
• 1.5 cups gingersnap cookie crumbs from 30 cookies
• 24 oz cream cheese at room temperature
• 2 large eggs plus egg yolks at room temperature
• 1.5 tablespoons flour all-purpose
• 0.5 cup brown sugar light packed
• 0.5 cup pecans finely chopped
• 2 teaspoons pumpkin-pie spice 
• 0.5 cup cup heavy whipping cream sour at room temperature
• 0.3 cup sugar 
• 6 tablespoons butter unsalted melted
• 2 teaspoons vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• roasting pan
• aluminum foil

Directions

1. Make crust: Preheat oven to 350F. Butter an 8-inch spring form pan. Cover outside of pan with 2 layers of heavy-duty foil. Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan.
2. Bake for 10 minutes.
3. Let cool on a wire rack.
4. Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light and fluffy. Beat in eggs and yolks one at a time.
5. Add pumpkin, sour cream and vanilla; beat well. Reduce speed to low and beat in flour and pumpkin-pie spice just until combined.
6. Pour filling into baked shell.
7. Place cheesecake into a large roasting pan; fill pan with 2 inches of hot water.
8. Bake for 55 to 65 minutes, until cheesecake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools).
9. Transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.