Pumpkin Cheesecake

We celebrated the holidays at the Rachael Ray Show with a cooking contest! Get Segment Coordinator David Baer's potluck contribution below, along with these other contenders:

Peanut Butter Cheesecake Swirl Brownies
Oreo Truffle Balls
Non-Pretentious PB & J Macaroons
No Jokie Gnocchi Mac n’ Cheese
“GLENNeral Tso’s Chicken”
Corke’s Empanadas
"Betta with Pancetta" Mac and Cheese Cups
Rich’s Latin Style Lasagna
Grilled BLT Mac n’ Cheese Sammies
Upside-Down Pumpkin Smoosh
Bacon-Wrapped Brussels Sprouts Stuffed with Gorgonzola
Perfect Pumpkin Dip

Ingredients

For the crust:
2 cups fine graham cracker crumbs
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup melted butter
For the filling:
6 eggs
1 1/2 pounds cream cheese, such as Temptee, softened
1 1/3 cups sugar
1/4 teaspoon salt
2 cups canned pumpkin
3 tablespoons molasses, such as Grandma's Molasses original
2 teaspoons cinnamon
2 teaspoons ground ginger

Yields: 2 cheesecakes - halve recipe to make one cake.

Preparation

Preheat oven to 350°F.

Separate eggs, reserving both the whites and the yolks.

Combine graham cracker crumbs, sugar, ginger, and cinnamon. Add melted butter and mix thoroughly. Grease two pie tins with butter and flour and line with the crumb mixture. Use the back of a spoon to smooth and even out. Try to get it up the sides best you can.

For the filling, beat egg whites until stiff, but not dry. In separate bowl, combine egg yolks, cream cheese, sugar, salt, pumpkin, molasses, cinnamon and ginger. Blend thoroughly with a hand mixer. Fold in egg whites and divide filling between the two pie tins.

Bake in oven for 20 - 25 minutes, until set. Let cool then chill in the fridge.

Decorate with homemade whipped cream.

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