Gingersnap Pumpkin Cheesecake with Homemade Vanilla Ice Cream

This is a great holiday dessert if you want a taste of pumpkin but don't necessarily want to make a pumpkin pie which really isn't my favorite dessert.  This is very rich and decadent.  Feel free to use reduced fat cream cheese. Use a food processor to reduce the gingersnaps to crumbs - this is so much more efficient than smashing the heck out of them with a rolling pin (though not as therapeutic).  The ice cream recipe is not the one that comes with the ice cream maker I have though I found it on the Cusinart website.  It is the BEST vanilla ice cream I have ever tasted.  It would make a wonderful base for whatever you wanted to add to it (e.g. cookie dough, your favorite candy, etc). 

Source: Rachael Ray Mag

• 1 3/4 cups gingersnap crumbs

• 1 cup sugar

• 6 tablespoons unsalted butter, melted

• 3 packages  ( 8 oz. each) cream cheese at room temperature

• 3 eggs, at room temperature

• 1 cup canned pure pumpkin puree

• 1/2 cup sour cream

• 2 teaspoons pure vanilla extract

• 1 1/2 teaspoons pumpkin pie spice

• 1 1/2 tablespoons flour

1. Position a rack in the center of the oven and preheat to 350 degrees . Grease an 8-inch springform pan. In a medium bowl, stir together the gingersnap crumbs, 1/4 cup sugar and the butter. Press the mixture over the bottom and about 1 inch up the sides of the prepared pan. Bake the crust until set, about 10 minutes. Transfer to a rack to cool completely. Increase the oven temperature to 425 degrees .
2. Meanwhile, using an electric mixer, beat the cream cheese and remaining 3/4 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs 1 at a time, beating well after each addition. Add the pumpkin puree, sour cream, vanilla and pumpkin pie spice; beat until combined. Sprinkle the flour over the mixture and beat on low speed until just combined.
3. Place the springform pan on a baking sheet and pour the filling into the shell. Bake for 15 minutes. Lower the oven temperature to 250 degrees and bake for 1 hour longer. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 2 1/2 hours. Transfer to a rack and let cool to room temperature. Refrigerate uncovered until thoroughly chilled, at least 10 hours or up to 2 days.
4. Remove the side of the pan and let sit at room temperature for an hour. To serve, cut the cheesecake into wedges with a sharp knife thats been dipped in hot water and wiped clean after each cut. Serve the cheesecake slightly chilled or at room temperature.

Classic Vanilla Ice Cream

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Lindsey's hints for better ice cream:
1. The bowl has to be completely frozen.  No exceptions.  If your freezer can't do it, turn the setting to colder.  I keep mine in the freezer at all times in a gigantic zip lock bag to keep out freezer burn.  As soon as the bowl comes out of the freezer, you have to start using it.  Move it!
2. The mixture has to be almost frozen itself.  Try to put it in the freezer for a few hours until a little slushy.
3. The vanilla extract has to be alcohol free because alcohol is like antifreeze.  I buy this at Trader Joes.  Also, add this during the last five minutes of churning.
4. Try covering the ice cream maker with a dish towel to keep the temperature low.