Pumpkin Cheesecake
Ingredients
Gingersnap crust
- 2 cups gingersnap cookie crumbs about 8 oz / 225 g
- 2 tbsp light brown sugar
- 6 tbsp unsalted butter melted
Filling
- 24 oz full-fat cream cheese 3 blocks, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/4 cups pumpkin puree about 300 g
- 1/2 cup sour cream room temperature
- 2 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 3 large eggs room temperature
To serve
- whipped cream, caramel sauce and cinnamon optional
Method
- Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
- Mix the gingersnap crumbs, brown sugar and melted butter, press firmly into the bottom and slightly up the sides of the pan, and bake 10 minutes. Lower the oven to 325°F (160°C).
- Beat the cream cheese on low speed until completely smooth, scraping the bowl. Add both sugars and beat until smooth.
- Beat in the pumpkin, sour cream, flour, pumpkin pie spice, vanilla and salt on low.
- Add the eggs one at a time on low speed, mixing only until each disappears.
- Pour the filling over the crust and tap the pan on the counter to release air bubbles.
- Set the springform in a roasting pan and pour hot water into the roasting pan to come 1 inch up the sides.
- Bake 65 to 75 minutes, until the edges are set and the center 3 inches still wobble slightly.
- Turn off the oven, crack the door open and leave the cheesecake inside for 1 hour.
- Run a thin knife around the edge, cool to room temperature, then refrigerate at least 6 hours or overnight before slicing.
Notes
No water bath? Place a pan of hot water on the rack below the cheesecake instead. The top may be slightly less smooth.
Storage: refrigerate up to 5 days. Freeze whole or in slices, wrapped well, up to 2 months. Thaw overnight in the fridge.