Spiced Pumpkin Cheesecake - Look Local - Celebrating Community

Ingredients

• A great seasonal cheesecake with warm fall spices and a hint of chestnut.
• Chestnut Crust:
• 1/2 cup (125 mL) melted unsalted butter
• 1½ cups (375 mL) finely ground gingersnap or graham cracker crumbs
• 2 tbsp. (25 mL) light or dark brown sugar
• 1/3 cup (75 mL) roasted chestnuts, finely chopped
• Filling:
• 2 tbsp. (25 mL) unsalted butter, at room temperature
• 1½ cups (375 mL) cream cheese, at room temperature
• 3/4 cup (175 mL) packed light or dark brown sugar
• 1 1/2 cups (375 mL) puréed cooked pumpkin, fresh or canned
• 2 large eggs
• 2 large egg yolks
• 1 cup (250 mL) sour cream
• 3 tbsp. (45 mL) all-purpose flour
• 1 tsp. (5 mL) vanilla
• 2 tsp. (10 mL) ground cinnamon
• 2 tsp. (10 mL) ground nutmeg
• 2 tsp. (10 mL) ground ginger
• 1 tbsp. (15 mL) lemon zest
• 2 tbsp. (25 mL) freshly squeezed lemon juice
• Whipped Cream Topping:
• 1/2 cup (125 mL) 35% whipping cream
• 1 tsp. (5 mL) sugar
• Candied chestnuts