Ingredients: |
Ingredients: 4 oz. gingersnaps (about 18)
4 T. unsalted butter, melted
4 (8 oz.) cream cheese, room temperature
1½ cups packed light brown sugar
4 large eggs, room temperature
¼ cup flour, spooned & leveled
1 tsp. ground allspice
1 tsp. ground ginger
1 tsp. ground cinnamon, plus a little more for dusting
½ tsp. kosher salt
1 (15 oz.) can pure pumpkin puree
¾ cup heavy cream
¼ cup sour cream
1 T. confectioners' sugar
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Directions: |
Directions:Heat oven to 325º. In a food processor, pulse gingersnaps making fine crumbs (1 cup). Add the butter. Pulse to combine. Press the mixture into the bottom of a 9" springform pan (preferably nonstick), using straight-sided dry measuring cup to help. Spray the sides of the pan lightly with cooking spray. Place the pan on a rimmed baking sheet. Using an electric mixer, beat the cream cheese & brown sugar on medium until smooth (1-2 minutes). Beat in eggs, 1 at a time. Add the flour, allspice, ginger, cinnamon & salt. Beat to combine. Add the pumpkin. Beat to combine. Pour the mixture into prepared pan. Bake until set, but still slightly wobbly in the center (1¼-1¾ hours). Tent loosely with foil if the top becomes too dark. Cool completely in the pan, then refrigerate until firm (at least 2 hours). Run a knife around the edge of the cheesecake to loosen & then unmold. Just before serving, using an electric mixer, beat the cream, sour cream & confectioners' sugar until soft peaks form. Dollop on the cheesecake & dust with cinnamon. |
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