Spiced Pumpkin Cheesecake with Brown Sugar Creme Fraiche

Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
1/2 cup chopped walnuts
4 tablespoons cinnamon sugar

Filling:
2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 eggs
1 cup sour cream
2 cups canned pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons vanilla
1/4 cup flour
1 tablespoon grated orange zest (orange part of the peel)

To make the crust:
Combine crust ingredients and mix until blended. Butter the bottom of a 10-inch springform pan and line it with parchment paper. Press crumb mixture on the bottom and 1-inch up the sides of the pan.

 

To make the filling:
Beat cream cheese until creamy, about 2 minutes. Beat in remaining filling ingredients until blended. Pour mixture into prepared crust.

Bake at 325° for about 1 hour and 20 minutes or until center is still soft and a cake tester, inserted 1-inch off center, comes out clean. Do not overbake. (Top may crack. This is normal.) Allow to cool in pan and then spread top with Brown Sugar Creme Fraiche. Refrigerate for 6 hours or overnight.

Using the parchment paper to help you, carefully slide cheesecake onto a serving platter. Serves 12 to 16.

 

Brown Sugar Creme Fraiche:
3/4 cup sour cream
1/4 cup cream
2 tablespoons sifted brown sugar
2 sprinkles cinnamon

In a bowl, stir together all the ingredients and allow to stand at room temperature for several hours or until sugar is dissolved. Can be refrigerated at this point for several days until ready to spread on cheesecake.