Pumpkin Cheesecake

Instructions

1. 1

   Preheat your oven to 325°F (163°C). In a mixing bowl, combine 2 cups gingersnap cookie crumbs, 5 tablespoons melted butter, and 3 tablespoons brown sugar. Press this mixture firmly into the bottom of a 9-inch springform pan.

2. 2

   Bake the crust in the preheated oven for 8 minutes, then remove and allow it to cool completely while you prepare the filling.

3. 3

   In a large mixing bowl, beat 24 oz of room temperature cream cheese on medium speed until completely smooth, about 3 minutes. Gradually add 1 cup granulated sugar and 2 tablespoons all-purpose flour, beating until smooth and well combined.

4. 4

   Add 1 can (15 oz) pumpkin puree, ¼ cup sour cream, and all spices (1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves) to the cream cheese mixture. Mix on low speed until fully combined.

5. 5

   Add 3 large room temperature eggs one at a time, beating on low just until each egg is incorporated to avoid overbeating, which can cause cracking.

6. 6

   Pour the pumpkin filling over the cooled crust. Wrap the springform pan in two layers of heavy-duty foil to prevent water from seeping in. Place the pan in a roasting pan and add boiling water to reach halfway up the sides of the springform.

7. 7

   Bake for 70–80 minutes until the edges are puffed but the center still trembles like Jell-O when the pan is gently jostled. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour before refrigerating it uncovered for at least 8 hours or overnight.