1/2 cup heavy whipping cream (at room temperature)
Zest of 1 orange
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
PUMPKIN LAYER
1 cup sour cream (at room temperature)
1 cup canned pumpkin
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Optional Ingredients
Sweetened whipped cream
Ground nutmeg
Directions
Preheat oven to 300°F.
Make crust: Combine crumbs and butter. Press into bottom of 9-inch springform pan.
Make base layer: On low speed, beat together cream cheese and sugar with electric mixer until soft and creamy. Beat in eggs, one at a time, followed by egg yolks, cream, orange zest, and vanilla. Once mixture is smooth, add flour and mix until just combined.
Pour batter into pan. Bake 90 minutes or until temperature of cake measured at center with probe thermometer is 160°F. The center will be fairly set but still jiggle. Remove cake from oven and let rest 20 minutes. Leave oven on for step 6.
Make pumpkin layer: In mixing bowl, whisk together ingredients for pumpkin filling.
Spread pumpkin mixture over rested cheesecake. Return cake to oven and bake 15 minutes.
Remove cheesecake from oven. Cool on wire rack. Once cool, refrigerate at least 8 hours before serving. Serve with whipped cream and a sprinkle of nutmeg, if desired.
