Pumpkin Cheesecake

Ingredients

• 5 tablespoons (71 g) unsalted butter (melted)
• 1 3/4 cups (227 g) gingersnap cookie crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 pounds (4 blocks) cream cheese (at room temperature)
• 2 1/2 cups (500 g) granulated sugar
• 1/4 cup (57 g) sour cream
• 15 ounces pumpkin puree (not pumpkin pie filling)
• 6 large eggs (at room temperature, lightly beaten)
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

1. Make the cookie crust
2. Position a rack in the center of the oven and preheat to 325°F (163°C).
3. Grease a 10-inch springform pan with cooking spray.
4. Stir together the melted butter, cookie crumbs, sugar and a pinch of salt in a bowl.
5. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.
6. Bake until golden brown, 10 minutes. Cool on a rack, then wrap the outside of the springform pan with several layers of tinfoil and optional a slow cooker liner as well and place in a roasting pan.
7. Make the cheesecake filling
8. Bring a medium pot of water to a boil.
9. Meanwhile, beat the cream cheese with a mixer until smooth.
10. Add the sugar and beat until just light, scraping down the sides of the bowl and beaters as needed.
11. Beat in the sour cream, then add the pumpkin, eggs, vanilla, salt and the spices and beat until just combined. Pour into the cooled crust.
12. Gently place the roasting pan in the oven and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. It's easier if you can do this without sliding the oven rack out, so you don't have to move it back.
13. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes.
14. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
15. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, I like to serve with whipped cream and a few toasted chopped pecans!