This recipe is from the Virginia Egg Council. It aired on Oct. 25, 2011.
1/2 Stick (1/4 cup) Butter, melted
1 cup Gingersnap cookie crumbs (about 24 cookies)
2 pounds Cream Cheese, room temperature
2 1/2 cups Sugar
1/4 cup Sour Cream
1 15-oz. can Pumpkin Puree
6 Eggs, lightly beaten
1 tablespoon Vanilla Extract
1 teaspoon Salt
1 tablespoon Ground Cinnamon
1 1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
2 cups sweetened Whipped Cream
1/2 cup Toasted Pecans, roughly chopped
1. Position rank in the center of the oven and preheat to 325 degrees F.
2. Spray 10-inch springform pan with cooking spray
3. Combine melted butter and cookie crumbs and press on bottom of pan. Bake for about 15 minutes. The crust will firm up. Let it cool.
4. Wrap the outside of the pan with foil and place it in a roasting pan.
5. Bring a kettle of water to boil.
6. In a large bowl, beat the cream cheese until smooth. Add sugar and beat until it is light.
7. Beat in the sour cream and the remaining ingredients, just until it is well combined, scraping down the sides of the bowl as needed.
8. Pour the mixture into cooled crust and place the roasting pan with the cheesecake in it in the oven. With the rack in, pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
9. Bake about 1 hour and 45 minutes (the cheesecake will set on the outside, but may still be a bit loose in the center). If it starts to darken, you may cover it loosely with foil.
10. Turn off the oven and open the door for 1 minute to let out some heat. Leave the cheesecake in the oven for 1 additional hour.
11. Carefully remove it from the roasting pan and cool it on a rack. Run a knife around the edges, cover and refrigerate it at least 8 hours or overnight.
Bring it to room temperature 30 minutes before serving. Unlock and remove the springform ring. Serve with whipped cream and toasted pecans.