Ingredients:

  • 1.5 cups (180g) gingersnap cookie crumbs
  • 1/4 cup (55g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar, packed
  • 24 oz (680g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 can (15 oz / 425g) pumpkin puree
  • 3 large (150g) eggs, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 2 tsp (8g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) salt

Instructions:

  1. Combine gingersnap crumbs, melted butter, and brown sugar. Press firmly into the bottom of a parchment-lined 9-inch springform pan.
  2. Bake the crust at 350°F (175°C) for 8 minutes to set; remove and let cool.
  3. Beat softened cream cheese and sugar on medium-low speed until smooth.
  4. Stir in pumpkin puree, cinnamon, ginger, cloves, and salt.
  5. Add eggs one at a time, mixing only until combined.
  6. Fold in sour cream and vanilla by hand.
  7. Pour batter over the pre-baked crust and bake at 325°F (160°C) for 55–65 minutes until the edges are set and the center has a slight jiggle.
  8. Turn off the oven and crack the door slightly; let the cheesecake sit inside for 30 minutes.
  9. Refrigerate for at least 6 hours before releasing the springform ring.