Pumpkin Cheesecake

Directions

To make yogurt cheese: using a yogurt cheese maker or layered cheese cloth, strain the whey out of 3 cups of yogurt for 3-6 hours in the refrigerator (or overnight) to yield 1 cup of yogurt cheese.

Preheat the oven to 300°F.

For the crust, mix ginger snaps and butter together and press into the bottom of an ungreased 8-inch spring form pan and set aside.

In a large bowl or mixer, cream together cream cheese and sugar. Add eggs, vanilla, pumpkin, cinnamon, ginger and yogurt cheese and mix until well combined. Spoon mixture onto the crust. Bake cheesecake in a warm water bath by placing the pan in a 9x13-inch baking dish and filling the dish with water so that it comes half way up the side of the cheesecake pan. Bake for 50-60 minutes, being careful not to open the door while baking. Turn off the oven and allow to cool for 30 minutes with door ajar. Remove cheesecake from oven and bath dish and continue to cool on a wire rack. Refrigerate before serving. Makes 12 servings.