pumpkin cheesecake from disneyland park central bakery

Ingredients

• Servings: 1
• crust:
• 1 1/2 cups crushed graham crackers
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1/3 cup butter, melted
• cheesecake filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 (5 ounce) can evaporated milk
• chocolate syrup, for drizzling

Recipe

• 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 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.