- 14
Ingredients
- 4 ounces gingersnaps (about 18)
- 4 tablespoons unsalted butter, melted
- non-stick cooking spray
- 4 8-ounce packages cream cheese, at room temperature
- 1 1/2 cups packed light brown sugar
- 4 large eggs, at room temperature
- 1/4 cup all-purpose flour, spooned and leveled
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 15-ounce can pure pumpkin puree
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1 tablespoon powdered sugar
Preparation
Step 1
Preheat the oven to 325 degrees.
In a food processor, pulse the gingersnaps until fine crumbs form. Add the butter and pulse to combine. Press the mixture into the bottom of a 9-inch springform pan, using a straight-sided measuring cup to help. Spray the sides with the non-stick spray. Place the pan on a rimmed baking sheet.
Using an electric mixer, beat the cream cheese and brown sugar on medium until smooth, 1 to 2 minutes. Beat in the eggs, one at a time. Add the flour, spices and salt and beat to combine. Add the pumpkin and beat to combine. Pour the mixture into the prepared pan, and bake until set but still wobbly in the center, 1 1/4 to 1 3/4 hours. Tent loosely with foil if the top becomes too dark.
Let cool completely in the pan, then refrigerate until firm, at least 2 hours. Run a knife around the outside edge of the pan, then unmold.
Just before serving, using an electric mixer, beat the cream, sour cream and powdered sugar until soft peaks form. Dollop on the cheesecake and dust with cinnamon.