2 lbs. cream cheese or Neufchatel
1-1/4 cups sugar
3 tablespoons maple syrup
3 tablespoons amaretto (if you do not have any, just add 3 more tablespoons maple syrup)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 tablespoons sour cream
1/2 cups puréed pumpkin or canned pumpkin
Slowly mix the cream cheese with the sugar and spices, add the maple syrup and amaretto. Then add the sour cream and the eggs, one at a time, waiting to add the next egg after each one has been incorporated into the batter. Lastly, add the pumpkin. Pour the batter into a container and cover. Put in the refrigerator overnight or at least one hour.
1/2 cup gingersnap crumbs (or vanilla wafers)
1/3 cup ground pecans
3/4 stick butter, melted
Combine all the ingredients and press into a cheesecake (springform) pan, completely covering the bottom of the pan. Make sure there are no empty spots. Bake in a 425-degree oven for about 8 minutes. Lower the oven temperature to 300 degrees. Remove and add batter to cheesecake pan. Cover the entire pan and water bath with aluminum foil. Bake about one and a half hours or until 165 degrees internally.
When the cheesecake is done, let it cool in the water bath for about 30 minutes, then remove and place on a towel to remove any excess water. When the bottom is dry, put the pan in the refrigerator overnight.
When you are ready to serve, you can top the cheesecake with a mixture of one-half cup sour cream, 1 tablespoon vanilla, 2 tablespoons sugar, and 1/2 teaspoon ground cinnamon. Mix it well and spread on the top of the cheesecake.