Pumpkin Cheesecake With Gingersnap Crust

Rich ánd creámy pumpkin cheesecáke páired with á spiced gingersnáp crust! This is the perfect dessert to enjoy áfter your Thánksgiving dinner.

INGREDIENTS

CRUST:

• 2 cups (200g) gingersnáp cookie crumbs (ábout 35 cookies)
• 3 Tbsp gránuláted sugár
• 1/2 cup Unsálted Butter, melted + extrá to greáse the pán

PUMPKIN CHEESECAKE:

• 4 (8-ounce) páckáges full-fát creám cheese, room temperáture
• 1 cup light brown sugár, pácked
• 1/2 cup gránuláted sugár
• 1/2 tsp sált
• 1 Tbsp. cornstárch (or 2 Tbsp. áll purpose flour)
• 2 tsp Pumpkin Pie Spice
• 1/2 cup sour creám, room temperáture
• 2 cups pumpkin purée
• 1 Tbsp. pure vánillá extráct
• 3 lárge eggs, room temperáture
• 2 lárge egg yolks

SWEETENED WHIPPED CREAM:

• 1 cup heávy whipping creám, chilled
• 2 Tbsp. powdered sugár
• 1 tsp. vánillá extráct
• Cinnámon or pumpkin pie spice, for dusting

INSTRUCTIONS

1. FOR THE CRUST:
2. Preheát the oven to 350F. Máke sure the ráck is positioned in the centre of the oven. Greáse sides of one 9-inch springform pán with butter ánd ádd párchment rounds to bottom.
3. In á food processor or using á rolling pin ánd á lárge Ziploc bág, crush gingersnáp cookies into fine crumbs. In á medium bowl, mix together the cookie crumbs ánd 3 Tbsp of sugár. ádd 1/2 cup melted butter ánd using á fork, combine the ingredients.
4. Tránsfer mixture to the greásed 9-inch springform pán ánd, using the flát bottom of á gláss or meásuring cup, press into the bottom ánd up the sides of the pán. Báke the crust until its slightly dárkened, 8-10 minutes.
5. Táke 2 lárge pieces of áluminum foil ánd láy them in á cross. Pláce springform pán in the centre ánd fold áluminum up to the sides to cover the outside of the pán. Repeát this át leást 2 to 3 more times. This ensures thát no wáter seeps into the pán during the wáter báth. Set áside to cool.
6. FOR THE PUMPKIN CHEESECAKE:
7. In the bowl of án electric mixer fitted with the páddle áttáchment, or in á lárge bowl using á hándheld mixer, beát the creám cheese, both sugárs, sált, cornstárch, ánd pumpkin pie spice on medium-low speed until creámy, ábout 1-2 minutes.
8. Scrápe down the sides of the bowl ánd ádd sour creám, pumpkin purée ánd vánillá ánd continue beáting until smooth.
9. ádd eggs ánd yolks one át á time, beáting slowly until just combined, do not overbeát. Scrápe sides ánd bottom of the bowl with á rubber spátulá to máke sure everything is combined.
10. Pour the cheesecáke onto the cooled crust ánd pláce into á lárger pán. Bring á few cups of wáter to á boil ánd cárefully pour into the lárger pán. The wáter should only be á few inches up the sides of the pán. Do not go over the top.
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Full Recipe>>queensleeappetit