Pumpkin Cheesecake in a Gingersnap Crust with Honey Ginger Whipped Cream

This isn't a new recipe, but I haven't made it in awhile and I've had to alter it. It's one of JR's favorites. The crust calls for ground hazelnuts. The only way I've seen to get hazelnuts in Okinawa is to pick them out of the variety nut bin that shows up around Christmastime. Frankly, I'm not doing that. I have a bag of almonds in the cabinet. JR doesn't like almonds, but I'm going to see how this works. I don't think the change will make too much of a difference. I'll be including the recipe of anything I make so people don't have to ask if they want it.

Pumpkin Cheese in a Gingersnap Crust (originally posted by Shelley on Allrecipes.com)

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted

3 8-oz. packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid-pack pumpkin
1/2 cup heavy cream
1/3 cup maple sugar
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs

1. Preheat oven to 325 degrees F. Grease and flour a 9-inch springform pan.

2. Using a fork combine gingersnaps, hazelnuts, brown sugar, and melted butter. Press mixture onto the bottom and two inches up the side of the pan to form a crust.

3. With an electric mixer beat cream cheese and brown sugar until light and fluffy. Stir in pumpkin. Mix in the cream, maple syrup, cinnamon, allspice, and vanilla. Beat in the eggs, one at a time, mixing until smooth.

4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes or until the center of the cheesecake is set. Allow to cool in pan for 30 minutes. Refrigerate overnight.

I almost forgot to make the whipped cream. JR wouldn't have let me, though. I think that's his favorite part. I found this on Allrecipes.com too, but it's not a recipe by itself. It's attached to the Pilgrim Pumpkin Pie recipe.

Honey Ginger Cream (originally posted by Fern on Allrecipes.com)

2 cups heavy whipping cream
1/4 cup honey
1/2 teaspoon ginger

In large bowl combine cream, honey, and ginger. Whip until soft peaks form. Chill one hour before serving.