Pumpkin Cheesecake With Gingersnap Crust

1. 1

   Heat the oven to 375u00b0 F. Wrap the outside of a springform pan with aluminum foil.

2. 2

   In a bowl, combine the cookie crumbs, sugar, and melted butter to combine. Press the crust into a 9-inch springform pan, letting it come about 1/4-1/2 inch up the sides.

3. 3

   Bake the crust until lightly golden, 5 to 6 minutes. Cool completely.

4. 4

   In a food processor, process the cream cheese, sour cream, pumpkin, and sugars until smooth. Add the eggs one at a time, processing briefly between each addition.

5. 5

   Add the vanilla, cinnamon, ginger, cloves, nutmeg, and salt and process to combine.

6. 6

   Strain the custard into the cooled crust. Transfer the pan to a large casserole and fill a quarter of the way up the cake pan with warm water.

7. 7

   Bake until the custard is set around the edge, but still slightly loose in the center when jiggled, about 45 min to 1 hour.

8. 8

   Cool the cake at room temperature for 1 hour, then chill until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.