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.