Gingersnap Crust Pumpkin Cheesecake

We hosted Friendsgiving potluck this year on Black Friday and per B’s request I made a cheesecake.

On Thursday midnight we went Black Friday shopping at the outlet mall. B has a tradition of Black Friday shopping with his friend for the past 7 years (they went to med school together in Chicago, then residency in NYC). We’ve never shopped at midnight, but it was the only way our schedules coordinated. 

B was mulling over buying fancy Bose noise cancelling headphones (refurbished), as his friend brought one at the outlet. He decided he wanted it for Christmas 30 minutes later, went back and discovered the store closed at 2am, missing it by 15 minutes.

B was distraught, but took it as a sign he didn’t need the headphones.

Of course, B decided he did indeed need it (after agonizing all day, asking me what I thought multiple times, and calling the Bose outlet store twice asking how many were left), so on Saturday we drove all the way back to the outlet just to get headphones.

B: I know you were stressing out over what to get me for Christmas, so I did this for you.
Me: Of course. So I have to wrap your headphones and put it under the tree now until Christmas. 
B: NOOOOO!

B has been using the headphones (so much for waiting for December 25th). I call them “wife cancelling headphones” since he can’t hear anything I say now -___-“

Hope you enjoy this Pumpkin Cheesecake adapted from Paula Deen! I love the combination of pumpkin and gingersnap. My version is a little lighter and the perfect ending to any heavy Thanksgiving or holiday dinner. 

Gingersnap Crust Pumpkin Cheesecake

Ingredients
CRUST:
1 cup gingersnap cookies
3/4 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

FILLING:
2 (8-ounce) packages cream cheese, at room temperature
1 cup Greek Yogurt
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour

Directions
CRUST: Preheat oven to 350 degrees F.

In a bowl, combine crumbs, sugar and cinnamon with melted butter. Press the crust onto 9-inch springform pan. Set aside.

FILLING: Beat cream cheese and yogurt together. Add pumpkin puree, eggs and yolk, sour cream, sugar, flour, and spices and beat until combined.

Pour into crust. Bake in the oven for 1 hour, until the edges are set. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours (I like to freeze overnight)