- Cooking Time: 55 to 65 minutes
- Servings: 12 to 16
- Preparation Time: 20 minutes
- For the Crust:
- 2 cups gingersnap cookie crumbs (about a 14-oz package of cookies)
- 2 tablespoons light brown sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- For the Cheesecake:
- 32 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 cups (about a 15-oz can) canned pumpkin
- 4 eggs, at room temperature
- 2½ tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1. Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy duty foil. Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.
- 2. Bring a pot of water to a boil for a water bath.
- 3. Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to incorporate.
- 4. Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan is great for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.
- 5. Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
- 6. Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.
NotesA fabulous spiced cheesecake with a gingersnap crust. A great option for Thanksgiving dessert!
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