Pumpkin Cheesecake from Disneyland Park Central Bakery - crust

Method

• For crust: In a bowl combine the crushed graham cracker, sugar and ginger.
• Melt the butter and stir into mixture.
• Spray bottom and sides of a 9-inch springform pan.
• Press crust mixture into bottom of pan using your hands.
• Place pan on a large piece of foil and wrap foil tightly up sides and around pan.
• For cheesecake filling: Preheat oven to 325 degrees F.
• Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment.
• Scrape down sides of bowl.
• Add eggs, one at a time, mixing well after each addition.
• Scrape down sides of bowl.
• Whisk together pumpkin puree, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined.
• Add pumpkin mixture to cream cheese mixture, beating until well combined.
• Scrape down sides of bowl.
• Add evaporated milk, mixing well.
• Slowly pour cheesecake filling onto crust mixture in prepared pan.
• Drizzle with chocolate syrup.
• Place foil-wrapped pan inside a larger roasting pan.
• Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan
• Bake 1 hour, or until center moves only slightly when shaken.
• Turn oven off.
• Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
• Remove pan from water bath and set on a wire rack to cool completely.
• Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.