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Spiced Pumpkin Cheesecake with Gingersnap Crust and Brown Sugar Cream

A custardy, warmly spiced pumpkin cheesecake on a snappy gingersnap crust, finished with billowy brown sugar whipped cream.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling and Chilling Time 8 hours
Total Time 9 hours 35 minutes
Servings: 12 people/slices
Calories: 375
Ingredients Equipment Method

Ingredients
  

1 and 3/4 cups gingersnap crumbs, 2 tbsp sugar, 1/3 cup melted butter, pinch of salt (crust)
3 x 8oz cream cheese (room temp), 1 cup sugar, 1/4 cup brown sugar, 15oz pure pumpkin puree (blotted), 3 eggs, 1/2 cup sour cream, 1 tsp vanilla, 1 and 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, 2 tbsp flour (filling)
1 and 1/2 cups cold heavy cream, 3 tbsp brown sugar, 1/2 tsp vanilla, pinch cinnamon (whipped cream)

Equipment

  • 1  9-inch springform pan
  • 1 stand mixer or hand mixer
  • 1 large mixing bowl
  • 1 roasting pan for water bath
  • 1 heavy-duty aluminum foil
  • 1 whisk
  • 1 rubber spatula

Method
 

Preheat oven to 325 degrees F. Grease and line 9-inch springform pan. Double-wrap outside in foil.
    Mix gingersnap crumbs, sugar, salt, and butter. Press into pan base. Bake 10 minutes. Cool.
      Blot pumpkin puree thoroughly with paper towels to remove excess moisture.
        Beat cream cheese 2 minutes until smooth. Add sugars and flour. Add pumpkin and spices on low. Add eggs one at a time on lowest speed. Fold in sour cream and vanilla.
          Pour over crust. Bake in water bath 65 to 70 minutes. Turn oven off, crack door, rest 1 hour. Refrigerate overnight.
            Beat cold cream, brown sugar, vanilla, and cinnamon to soft peaks. Pipe or spoon over cheesecake before serving.