Crust
2 1/2 Cups - graham cracker crumbs
1tsp - ground ginger
1/3 cup - unsalted butter, melted
Custard/Filling
5pkgs - cream cheese (left out to reach room temperature)
1 cup - sour cream
2 1/4 cups - granulated sugar
6 eggs
1/2 cup - all purpose flour
1 cup - pumpkin puree (not pie filling!)
1 tbsp - vanilla extract
3 tbsp - lemon juice
1/2 cup - pure maple syrup
1 tbsp - ground cinnamon
1/2 tsp - ground nutmeg
1/4 tsp - ground allspice
Directions - Crust
Mix graham cracker crumbs, ginger and butter. Use a glass full of coins to press the crust into a 10" spring form pan (this was Tony's mom's trick). Freeze until thoroughly frozen.
Directions - Filling
In your mixer fitted with paddle attachment beat the cream cheese, sour cream and sugar on medium-high until very smooth - about five minutes. Add eggs one at a time beating after each one is put in. Add the flour, pumpkin, vanilla, lemon juice, maple syrup, cinnamon, nutmeg and allspice.
Pour batter over frozen crust. Bake in oven preheated to 350° for 60-75 minutes (until the top is slightly browned and the center has a slight jiggle to it). Let it cool for two hours, cover with plastic wrape and refrigerate for at least overnight. We know this is the most difficult part, but it's important.