Pumpkin Cheesecake with Fresh Spiced Whipped Cream

I must say, I really did love this cheesecake.  In fact, I am eating the last little bit as I type (now there is some of the filling on the keys of my keyboard?).  The pumpkin flavor wasn't overwhelming, but was just enough.  It also gave the cheesecake a wonderful golden color.  While I did use a a graham cracker crust, I think a gingersnap crust would compliment the cheesecake well.  Just substitute the same amount of ginger snaps as graham crackers. 

I also did use homemade spiced whipped cream to top the pies with.  Just a general rule of thumb for making whipped cream: start of slow (for about 3 to 5 minutes) and work up to beating at a higher speed.  Only whip until the peaks hold their shape, no longer, or the cream will begin to curdle.  Also, while I used a hand-mixer, if you are whipping by hand, make sure that you incorporate air into the cream by lifting the whisk out of the cream as you are beating? otherwise it will take forever to transform into whipped cream.

And as a side note, sorry for the awkward color and quality of the photo.  For obvious reasons, I didn't take my light box home to my parents house and had to shoot at 800 ISO under compact fluorescent lights; not really a winning combination for food photography.

1 3/4 cups graham cracker crumbs3 tablespoons light brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon of ground ginger1/4 teaspoon of ground nutmeg1 stick melted salted butterFilling:

3 (8-ounce) packages cream cheese, at room temperature1 (15-ounce) can pureed pumpkin3 eggs plus 1 egg yolk1/4 cup sour cream1 1/2 cups sugar1/2 teaspoon ground cinnamon1/8 teaspoon fresh ground nutmeg1/8 teaspoon ground cloves2 tablespoon all-purpose flour1 teaspoon vanilla extract

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

1 cup whipping cream2 tablespoons powdered sugar3/4 teaspoon cinnamon1/4 teaspoon nutmet 1/2 teaspoon vanilla extract
Add all ingredients and whip until peaks hold their form.