A cheesecake perfect for fall
For the Crust:
- 2cupsgingersnap cookie crumbs(about a 14-oz package of cookies)
- 2tablespoonslight brown sugar
- Pinchof salt
- 6tablespoonsunsalted butter(melted)
For the Cheesecake:
- 32ouncescream cheese(at room temperature)
- ¾cupgranulated sugar
- ½cuplight brown sugar
- 2cupscanned pumpkin((15-oz ))
- 4eggs(at room temperature)
- 2½tablespoonsheavy cream
- 1tablespoonvanilla extract
- 1½teaspoonsground cinnamon
- ½teaspoonground ginger
- ¼teaspoonground nutmeg
- ¼teaspoonground cloves
- ¼teaspoonground 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.