Pumpkin Cheesecake

Prep Time: 25 minutes

Cook Time: 10 minutes plus 65 to 75 minutes with heat on, 120 minutes+ with heat off

Cool Time: for cheesecake 6 hours to overnight, for topping 1 hour

Serves: 8 to 12

For the Crust

♦ 36 ginger snap cookies (makes 2 cups of crumbs)

♦ 5 Tablespoons of salted or unsalted butter, melted

For the Cheesecake

♦ Two 8 Ounce packages cream cheese, at room temperature

♦ 1 cup plus 2 Tablespoons packed dark brown sugar

♦ 1 ¼ cups canned pumpkin (do not use pumpkin pie filling)

♦ ½ cup sour cream (from a 16 oz container), at room temperature

♦ 1 ½ teaspoons vanilla extract

♦ 1 teaspoon ground ginger

♦ 1 teaspoon ground cinnamon

♦ 1 teaspoon allspice

♦ 1/2 teaspoon ground nutmeg

♦ ½ teaspoon Kosher salt

♦ 4 eggs at room temperature, lightly beaten

♦ ¼ cup all-purpose flour

For the Topping

♦ 1 ½ cups sour cream (the remainder of your 16 oz container)

♦ 3 Tablespoons white sugar

♦ 1 teaspoon vanilla extract

Preheat your oven to 350 degrees.  The most important step in preparing your ingredients is making sure that the cream cheese, eggs and sour cream are at room temperature.  If, like me, you forget to take ingredients out ahead of time, you can place the cream cheese in a bowl and set it on top of the stove that is preheating.  You can also fill a container with hot (not boiling) water and drop the eggs in.  The sour cream can be warmed through in the microwave.

Prepare a 9-inch springform pan by cutting a circle of parchment paper to fit the bottom of the pan.  Butter both sides of the paper and place in the bottom of the pan.  Also butter the sides of the pan. Pulverize the ginger cookies in a food processor until they resemble sand (this will yield about 2 cups of crumbs).  Mix the butter with the cookie crumbs until well combined.  Transfer the cookie mixture into the springform pan and press into the pan.  The easiest way to do this is to pat the crumbs into an even layer, then use a measuring cup or glass to press the crumbs first halfway up the sides and then flattening the bottom.  Bake for 9 to 10 minutes.  When you remove the crust from the oven, you will notice that it has puffed up (don’t worry – this is your chance to perfect the shape!).  While the crust is still fairly hot, use the measuring cup again to flatten the sides and bottom. This step is essential to creating an even crust that is not too thick to cut through.  Set the crust aside to cool.

Reduce your oven temperature to 325 degrees.  To make the filling, place the cream cheese and brown sugar in the bowl of a mixer and blend together until the sugar has been totally incorporated.  Add the sour cream, pumpkin, spices, vanilla, and salt, and mix until thoroughly combined, making sure to frequently scrape the sides and bottom of the bowl.  Add the eggs and mix gently until just combined, then add the flour and mix until just combined.

Bring 4 cups of water to a boil.  Place a baking pan on the bottom rack of your oven (I use a 9 x 13 inch pan), and add the boiling water to it.  This is going to create a steam bath for the cheesecake and prevent cracking, all without the use of a traditional water bath!  Make sure the other rack in your oven is placed as close to the bottom pan as possible (a few inches between are ok).

Wrap 2 pieces of aluminum foil around your pan of cooled crust.  I do this by making an “X” and then placing the pan in the middle and scrunching the aluminum foil around the sides.  Pour your cheesecake mixture into the crust and then gently place it into the oven.

Bake for 70 minutes and then turn off the oven.  DO NOT open the oven during the baking or cooling time!!!  Let the cheesecake sit in the oven for another 2 to 3 hours, and then remove and place it on a wire rack to finish cooling to room temperature.  Refrigerate for at least 6 hours or overnight.

To prepare your topping, add the vanilla and sugar into the sour cream container and stir until combined (you can do this in a bowl, but this saves dishes).  Pour the mixture onto the thoroughly chilled cheesecake and spread it out to the edges.  Place the cheesecake back in the refrigerator and let the topping set for at least an hour before serving. 

To serve, gently run a knife around the outside of the springform pan and then release the catch.  Carefully slide a pie server or spatula under the parchment paper to lift the cheesecake from the bottom pan, and slide it onto a large serving plate or platter.  Cut slices by soaking a knife in hot water and re-soaking and wiping it off between cutting slices.  Enjoy!!!