Ingredients:

  • 250 g Gingersnap Biscuits, finely crushed
  • 115 g Unsalted Butter, melted
  • 50 g Granulated Sugar
  • 1/2 tsp Ground Ginger (for crust)
  • 900 g Full-Fat Cream Cheese, softened to room temperature
  • 200 g Light Brown Sugar, packed
  • 100 g Granulated Sugar
  • 425 g Canned Pumpkin Purée (NOT pumpkin pie filling)
  • 4 Large Eggs, room temperature
  • 120 ml Full-Fat Sour Cream, room temperature
  • 1 tsp Vanilla Extract
  • 1 Tbsp Ground Cinnamon
  • 1 tsp Ground Ginger (for filling)
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves/Allspice
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Preheat oven to 175°C (350°F). Lightly grease a 9-inch springform pan. Combine crushed biscuits, melted butter, sugar, and ginger until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the pan. Par-bake for 10 minutes, then remove and reduce oven temperature to 160°C (325°F).
  2. Wrap the springform pan completely in three layers of heavy-duty aluminum foil, sealing the bottom and sides fully to prevent water leakage. Place the foil-wrapped pan inside a large roasting pan.
  3. In a mixer bowl, beat the room temperature cream cheese on medium speed until perfectly smooth and lump-free (about 3 minutes). Gradually add both light brown and granulated sugars. Incorporate the pumpkin purée, sour cream, vanilla, and all the spices/salt. Mix until fully combined and streak-free.
  4. Add the lightly beaten eggs one at a time to the mixture, mixing only until just combined (about 15 seconds per egg). Do not overmix once the eggs are added, as this incorporates too much air which causes cracking.
  5. Pour the filling mixture over the cooled crust. Place the roasting pan into the oven on the center rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the foil-wrapped springform pan. Bake for 70 to 80 minutes, or until the edges are set but the center still has a slight wobble.
  6. Turn off the oven, prop the oven door slightly ajar using a wooden spoon, and allow the Pumpkin Cheesecake to cool inside the oven for 1 hour. Remove the cake from the water bath and foil. Let it cool on a wire rack at room temperature for another 1 hour. Cover loosely and refrigerate for a minimum of 6 hours, or ideally overnight, until fully set.
  7. Run a thin, hot knife around the edge of the pan before unclipping the springform to ensure clean release. Slice using a hot knife (wiped clean between cuts) and serve chilled.