Pumpkin Cheesecake


 

CRUST

  • Nonstick cooking spray

  • 8 oz. 

    crisp ginger cookies

  • 2 tbsp. 

    light brown sugar

  • 1/4 tsp. 

    kosher salt

  • 5 tbsp. 

    unsalted butter, melted, cooled

FILLING

  • 1 1/4 c. 

    packed light brown sugar

  • 1 tsp. 

    ground cinnamon

  • 1 tsp. 

    ground ginger

  • 1/2 tsp. 

    ground nutmeg

  • 1/2 tsp. 

    kosher salt 

  • 1/4 tsp. 

    ground cloves

  • 3 

    (8-oz.) blocks cream cheese, room temperature

  • 4 

    large eggs, room temperature

  • 1 

    (15-oz.) can pure pumpkin purée 

  • 2 tsp. 

    pure vanilla extract

  • Whipped Cream for serving
    1. Place a rack in center of oven; preheat to 350°. Grease a 9" springform pan with cooking spray.
    2. In a food processor, pulse cookies, brown sugar, and salt until fine crumbs form. Add butter and continue to pulse until mixture resembles wet sand.
    3. Pour crumbs mixture into prepared pan. Using the back of a spoon or a measuring cup, press into bottom and up sides of pan.
    4. Bake crust until fragrant and a shade darker in color, 10 to 12 minutes. Let cool.

  • FILLING

    1. Reduce oven temperature to 325°. In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, cinnamon, ginger, nutmeg, salt, and cloves on low speed until combined. Add cream cheese and beat on medium speed until soft and creamy, 2 to 3 minutes.
    2. Add eggs, one at a time, beating on low speed and scraping down bowl after each addition. Add pumpkin purée and vanilla and beat on low speed until combined.
    3. Fill a large pot with water and bring to a simmer over high heat. Place a large sheet of foil on a work surface. Place cooled springform pan in the center and fold foil up and around outside of pan, folding and snuggly crimping. Repeat with another sheet of foil, with the goal of ensuring the pan is water-tight.
    4. Pour pumpkin mixture into crust. Place springform pan inside a large roasting pan. Carefully ladle simmering water into roasting pan until it reaches about halfway up sides of springform pan.
    5. Carefully transfer roasting pan to oven. Bake cheesecake until set around the edges and just slightly wobbly in the center, 85 to 105 minutes.
    6. Let cheesecake cool in roasting pan 1 hour. Remove springform pan from roasting pan and let cheesecake cool to room temperature. Refrigerate at least 4 hours or up to overnight (overnight is better).
    7. Top with whipped cream and serve.
    8. ENJOY YOUR MEAL

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