3cups(680 g or three 8-ounce packages) cream cheese,, room temperature
1 ¾cups(350 g) granulated sugar
1teaspoon cinnamon
½teaspoon ground ginger
¼teaspoon ground nutmeg
pinchground cloves, (optional)
¼cup(28 g) all-purpose flour
1teaspoonpure vanilla extract
1cup(227 g) pumpkin puree
5large eggs, room temperature
½cup(113 g) sour cream, room temperature
Instructions
Preheat the oven to 350° F. Line the bottom of a 10-inch round springform pan with parchment paper. Grease the bottom and sides of the pan and set aside.
Gingersnap Crust
For the crust: In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed, about 1 minute. Press mixture into the bottom and sides of the springform pan making sure the sides are at least 1-inch high.
Bake for 10 to 12 minutes or until fragrant. Set aside. Reduce the oven temperature to 300°F.
Pumpkin Cheesecake Filling
In the bowl of a stand mixer, beat cream cheese on low speed for 2 to 3 minutes or until no more lumps remain. Add the sugar, flour, cinnamon, ginger and nutmeg. Mix for an additional 2 to 3 minutes. Halfway through, scrape the sides and bottom of the bowl to ensure even mixing.
Add the vanilla and pumpkin pureé and mix to combine, about 30 seconds. One at a time add the eggs, mixing well after each addition. Stir in the sour cream just until incorporated.
Pour the mixture into the prepared pan/crust and bake for 55 to 60 minutes.
The cake is finished when the sides are set, but the center 2 inches of the cake is still a bit wobbly when gently shaken. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Then remove cake from the oven and allow it to cool completely to room temperature.
Lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight. Serve chilled with whipped cream.
Notes
Gingersnaps: I used Stauffer's gingersnap cookies. Any dry, crunchy ginger cookie will work.Pumpkin puree: I used Libby's 100% pure pumpkin puree. Do not use pumpkin pie filling.Water bath is not necessary for this recipe. I've made it a few times without cracks. However, every oven is different and if you want to guarantee no cracks, follow the water bath instructions from my classic cheesecake recipe.Storing cheesecake: Loosely cover the cheesecake and store it in the fridge for up to one week. Freezing cheesecake: Follow recipe to cool and chill cheesecake so it's set. Remove outer rim of springform pan and wrap the entire cake in plastic wrap, then aluminum foil to prevent freezer burn. Freeze for up to 1 month. Defrost the cheesecake in the refrigerator before serving.