-
1
Special equipment: a 9-inch pie plate (preferably deep-dish) and pastry bag
-
2
For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
-
3
Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over.
-
4
Using your hand or a silicone spatula, mix thoroughly.
-
5
Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
-
6
Press the crumbs tightly into a 9-inch pie plate.
-
7
A deep pie plate is much more suited to this task.
-
8
Bake until the crust feels quite firm to the touch, 20 to 25 minutes.
-
9
Set aside and let cool.
-
10
For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil.
-
11
Boil for 3 minutes, whisking constantly.
-
12
In a large bowl, beat the eggs.
-
13
Gradually add half of the hot milk mixture to the eggs, whisking constantly.
-
14
Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes.
-
15
Remove from the heat and whisk in the pumpkin puree and salt.
-
16
Pour into the pie shell and chill until set, 2 to 3 hours.
-
17
For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer.
-
18
Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds.
-
19
Mix until well combined.
-
20
Use a silicone spatula to fill a pastry piping bag with the filling.
-
21
Cut off the tip.
-
22
Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust.
-
23
Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface.
-
24
Bake until the top is glossy and the center still wiggles, about 45 minutes.
