Source: Disney Parks Blog
- 1 1/2 cups crushed graham cracker
- 3 tablespoons granulated sugar
- 1/2 teaspoons ground ginger
- 1/3 cup butter melted
Ingredients Cheesecake Filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 15-ounce can pumpkin puree
- 2 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 5-ounce can evaporate milk
- Chocolate syrup, for drizzling
- In a medium bowl, combine the crushed graham cracker, sugar, and ginger. Mix together well.
- Mix in the melted butter and stir well.
- Grease the sides and bottom of a 9-inch springform pan.
- Cover the outside side and bottom with plastic wrap and then tin foil.
- Press the crushed graham cracker mixture into the bottom of the pan. It’s easiest to do it with your hands.
Instructions Cheesecake Filling:
- Preheat oven to 325F.
- In a stand mixer with a paddle attachment, beat together the cream cheese, brown sugar, and granulated sugar. Making sure to scrape down the bowl to ensure everything is properly mixed.
- Add one egg, and mix well. Add another egg and mix well again.
- In a medium-size bowl, whisk together the pumpkin puree, cornstarch, cinnamon, and nutmeg. Whisk until well combined.
- Add in the pumpkin mixture to cream cheese mixture. Beat together well.
- Mix in the evaporated milk and mix.
- Carefully pour the cheesecake filling over the prepared crust.
- Drizzle with chocolate syrup.
- Place the Springform pan in a water bath. The water should go up halfway up the outside of the springform pan.
- Bake for one hour. When baked the center will still move slightly when shaken.
- After the hour, turn off the oven, open the door and let the cheesecake sit in the oven for 1 hour.
- Let cool on a wire rack to cool. Let cool completely before covering to the top with foil. Place in the refrigerator for at least 4 hours to set. It’s best to leave overnight.