Ingredients:

  • 1 ½ cups finely crushed ginger snap cookies
  • ¼ cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 blocks (24 oz) full-fat cream cheese, softened
  • 1 ½ cups granulated white sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 cup pure pumpkin puree
  • 2 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • ½ cup granulated white sugar (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Wrap the exterior bottom and sides of a 9-inch springform pan tightly in heavy-duty foil—this is crucial for the water bath.
  2. Make the Crust: Combine crushed ginger snaps, brown sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes and allow to cool slightly.
  3. Prepare the Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan. Have boiling water ready for Step 6.
  4. Mix the Filling Base: In a large bowl, beat the softened cream cheese until completely smooth. Gradually beat in the granulated sugar until fluffy. Mix in vanilla, spices, pumpkin puree, and flour.
  5. Incorporate Eggs: Beat in eggs one at a time on low speed, mixing only until just combined after each addition. Do not overmix.
  6. Bake: Pour the filling over the cooled crust. Place the roasting pan on the oven rack. Carefully pour the boiling water into the roasting pan until it reaches about halfway up the side of the springform pan. Bake for 75–90 minutes.
  7. Check for Doneness: The edges should look set, but the center 2 inches should still have a slight jiggle.
  8. Cool Gradually: Turn off the oven. Prop the oven door open slightly and let the cheesecake cool inside for 30 minutes.
  9. Chill: Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Cover and chill in the refrigerator for at least 6 hours, preferably overnight.
  10. The Brûlée Finish: Once fully chilled, sprinkle an even, thin layer of granulated sugar over the top surface. Using a kitchen torch, move the flame constantly over the sugar until it melts, bubbles, and turns a deep amber brown.
  11. Serve: Let the caramelized top cool and harden for 5–10 minutes before slicing and serving.