PUMPKIN GINGERSNAP CHEESECAKE
Source: Great Gingerbread by Sara Perry
Servings: 10

Silky rich and deliciously creamy, this festive cheesecake with its crunchy walnut brittle topping is a delicious make-ahead dessert to serve during the holidays. Pastry chef Jennifer Flannagan devised this delightful cheesecake with its candylike topping.

FOR THE CRUST:
1/2 cup graham cracker crumbs
3/4 cup ginger snap crumbs
2 1/2 tbsp sugar
1 tsp ginger, ground
1/4 cup butter, melted
1 egg white, beaten
FOR THE FILLING:
2 pkg (8 oz each) cream cheese, softened
1 cup sour cream
1/2 cup brown sugar
1/2 cup sugar
4 large eggs, separated
1 cup plus 1 tbsp pumpkin puree
2 tsp vanilla
3 tbsp cornstarch
1 tsp ginger, ground
1/2 tsp cinnamon
1 pinch nutmeg, ground
1 pinch cloves, ground
FOR THE TOPPING:
2/3 cup walnuts, toasted
2 tsp ginger, ground
1/2 cup brown sugar
1 1/2 tbsp butter

Preheat oven to 375F. Position rack in center of oven. Position second rack directly below.

TO PREPARE THE CRUST:
In large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. Stir in the melted butter. Firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. Brush the crust lightly with the egg white and chill for at least 15 minutes before filling and baking.

TO PREPARE THE FILLING:
In large bowl, beat together the cream cheese, sour cream, and sugars until smooth. Gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg and cloves.

In a large bowl, beat the egg whites, with a whisk until stiff peaks form. Fold the egg whites into the cream cheese mixture.

Pour the filling into the prepared pan and place in oven. Set an 8-inch square baking pan filled halfway with hot water on the rack below the cheesecake. This helps prevent the top of the cheesecake from cracking.

Bake until the center does not tremble when the cake is gently shaken, about 90 minutes.

Remove from the oven and allow to cool for several minutes. Place rack 4 to 5 inches from the broiler. Preheat the broiler.

TO PREPARE THE TOPPING:
In a small bowl, combine the walnuts, ginger and sugar. Add the butter and mix together with a fork or clean fingers until crumbly. Sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, about 30 seconds. Watch carefully so that the topping does not burn.

Remove the cheesecake from the broiler and let cool to room temperature. Cover and chill for at least six hours or overnight.

When it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. Set the cheesecake on a serving plate without removing the pan bottom.

TO TOAST WALNUTS:
Spread shelled nuts in a shallow pan. Toast in an oven preheated to 350F. stirring occasionally, until lightly browned, about 8 minutes.