Place flour, sugar and ground ginger in a food processor and pulse a few times to mix together. Add egg yolk and softened butter and pulse until the dough comes together.
Press the dough onto the bottom of a 9-inch springform pan with your fingers, then smooth it out with an offset spatula. Prick the crust a few times with a fork to prevent the crust from puffing up during baking.
Bake for 15 minutes or until the crust is a light golden brown.
Let cool completely.
Beat the reserved egg white lightly, then brush it onto the crust to prevent it from becoming soggy.
Preheat the oven to 350°F.
Fill a baking pan about 3/4-inch deep with hot water. Place it on the bottom rack of the oven to create a steam bath.
In a large mixing bowl, beat together the cream cheese, sugar, whole eggs and egg yolks until creamy.
Sift together the flour, cinnamon, cloves and ginger, and add to the cream cheese mixture; mix well.
Beat in the heavy cream and vanilla, then add the pumpkin and beat just until mixed thoroughly.
Pour the cream cheese batter over the prepared crust and bake on the middle oven rack for 1 hour and 30 minutes.
Allow the cheesecake to cool completely.
Place in the refrigerator and chill overnight.
Use a jack-o'-lantern template to decorate the cheesecake with the cocoa powder.
Engage in mindfulness and slowly savor the flavor of this delicious cheesecake with a present mind.
Calories From Fat
% Daily Value*
Total Fat 32.00g
Saturated Fat 19.00g
Trans Fat 1.00g
Total Carbohydrates 30.00g
Dietary Fibers 3.00g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.