spiced pumpkin cheesecake with gingersnap crust

How To Make spiced pumpkin cheesecake with gingersnap crust

• 1

  Make the crust: Position a rack in the center of the oven and heat the oven to 350F. Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9 inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool. Leave the oven on.
• 2

  Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next and scraping the bowl after each. Blend in the vanilla and pumpkin.
• 3

  Wrap the outside of the pan tightly with two sheets of heavy duty aluminum foil. Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the springform pan in a roasting pan, and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools.
• 4

  Remove the cheesecake from the oven and run a thin bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight. Unclasp and remove the side of the springform pan before slicing and serving.
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