A lemony, gingery cheesecake that was a great hit with my tasters.
½ cup melted butter
1½ cups graham cracker crumbs
2 tbsp. brown sugar
1 cup ground pecans or other nuts
12 oz. cream cheese, at room temperature
2 tbsp. butter, at room temperature
1 cup puréed cooked pumpkin, fresh or canned
¾ cup brown sugar
1 cup sour cream
3 tbsp. all-purpose flour
1 tsp. vanilla
Zest and juice of 1 lemon
Spread 2 tbsp. melted butter over bottom and sides of 9-inch springform pan.
Stir together graham cracker crumbs, sugar, pecans and remaining butter. Knead mixture together and pat into bottom and sides of prepared pan. Chill crust in refrigerator while you make filling.
Preheat oven to 350 F. In a large bowl or a food processor, combine cream cheese and butter until well blended, add sugar and beat until light and fluffy. Beat in pumpkin. Add eggs one at a time, beating well after each addition. Beat in sour cream, flour, vanilla, lemon zest and juice.
Pour filling into chilled base. Bake cake in centre of oven for 1 hour. Leave oven door ajar, turn off heat, and let cake sit in oven for 1 hour. Chill and remove sides.