PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST RECIPE
makes (1) 9in cheesecake
INGREDIENTS
For the crust
- 2 cups gingersnap cookie crumbs (~40 cookies)
- 1/4 cup packed dark brown sugar
- 5 tbsp. unsalted butter (melted)
For the pumpkin cheesecake filling
- 4 (8oz.) pack cream cheese, room temp.
- 1 1/3 cup packed dark brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 4 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
- 1 (15oz.) can of pumpkin puree (NOT pumpkin filling)
DIRECTIONS
For the crust
- Preheat oven to 350°F
- Pulse cookies & brown sugar in a food processor until mixed.
- Pour mixture into a medium bowl and add the melted butter.
- Combine with a spoon until the mixture is moist and crumby.
- Press the mixture on the bottom & partway up a 9in. springform pan.
- Chill for 5mins, the bake for 10mins and let cool.
For the pumpkin cheesecake filling
- Heat a kettle of water (for water bath).
- In a large bowl, beat together cream cheese until smooth.
- In a separate bowl, combine the sugar, salt & spices.
- Add the dry ingredients into the cream cheese and beat till well combined.
- Add eggs & yolks one at a time, making sure to mix throughly before adding the next & remember to scrape down the sides of the bowl each time.
- Mix in the canned pumpkin & vanilla extract.
- Tightly wrap the springform pan a few times with foil to keep the water from getting in.
- Pour the batter into the cooled crust & tap it against the table/counter a couple of times to get the bubbles out.
- Pour the hot water into a larger baking pan and set your cheesecake in carefully.
- Bake for ~1hr 35-45mins.
- Remove from oven & run a thin blade along the sides to prevent cracking when cooling.
- Let cool to room temp before covering and chilling overnight.
*The cheesecake should jiggle slightly if tapped when it's ready to be taken out of the oven.