crust~
30-40 ginger snaps ground into crumbs (1 and a 1/2 cups)
3 tbsp melted butter

Filling~
500 grams cream cheese..(2 blocks of philadelphia)
1 cup pumpkin
1 cup light cream
1/2 cup brown sugar
4 eggs,seperated
3 tbsp flour
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt

Topping~
1 cup sour cream
1 tbsp maple syrup

Combine crushed ginger snaps in a bowl with butter.Press into and up the sides of a spring form pan.

Bake at 325 degrees for 5 minutes.

In a bowl whip creamcheese,cream,pumpkin,brown sugar,egg yolks,flour,vanilla,spices and salt.Fold in stiffly beaten egg whites and turn into crust.Bake at 325 degrees for one hour..until it is set and golden brown on top.

Combine sour cream,and maple syrup.Spread over cheesecake and return to oven for five minutes.

Chill before serving.

this cheesecake is lighter,fluffier than a traditional New York style cheesecake.

teasingbrunette

Looks like it will be great, would have to try it. Thank you.

Cheescake mmmmmmmmmmmmmm Anna x

My 18 year old great niece makes this.

It is azzkicker.

it is good....
rara...coulda called it 'azzkicker pumpkin cheesecake'...smiles....teasingbrunette