Pumpkin Ginger Cheesecake

• 28 None gingersnaps, broken into pieces
• 1/2 cup chopped walnuts
• 1/4 cup melted butter
• 6 (8 oz) packages cream cheese, softened
• 1 tsp vanilla extract
• 1/2 tsp nutmeg
• 5 None whole eggs, plus 3 egg yolks
• 1 3/4 cups sugar
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1 cup whipped cream
• None None fresh red currants and chocolate shavings, to garnish

1. Preheat oven to 350u0b0F. Grease a 9 inch springform pan. In a food processor, pulse gingersnaps and walnuts until crumbs form. Add butter and pulse to combine. Press into base of prepared pan and bake for 8 mins. Let cool then wrap the outside of pan in foil.
2. Meanwhile, in a food processor, combine 3 packages cream cheese, vanilla, nutmeg, 2 eggs, 1 egg yolk and 3/4 cup sugar. Process until smooth then transfer to prepared pan and freeze for 3 hours.
3. Process remaining cream cheese, sugar, eggs and egg yolks with pumpkin puree and pumpkin pie spice until smooth. Pour over frozen layer and set aside for 2-3 hours at room temperature to thaw.
4. Preheat oven to 325u0b0F. Place cheesecake pan in a large roasting pan. Pour enough hot water into roasting pan to come 1 inch up the sides. Bake for 1 hour 30 mins, or until just set and the center still jiggles slightly. Turn off oven and let cheesecake cool in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely. Chill overnight.
5. To decorate, pipe whipped cream into rosettes around cake top. Garnish with fresh currants and chocolate shavings.

walnuts, butter, cream cheese, vanilla, nutmeg, eggs, sugar, pumpkin puruee, pumpkin pie spice, whipped cream, fresh red currants

Taken from recipes-plus.com/api/v2.0/recipes/31640 (may not work)