Pumpkin Cheesecake with Gingersnap Crust

Name: Pumpkin Cheesecake with Gingersnap Crust
Yield: 1 cheesecake
Ingredients: 191 g Gingersnap cookie crumbs; 30 g All-Purpose Flour; 0.25 tsp Ground ginger; 28 g Light brown sugar; 57 g Butter; 680 g Cream cheese; 347 g Granulated sugar; 1 tsp Ground cinnamon; 0.5 tsp Ground ginger; 0.25 tsp Ground nutmeg; 0.125 tsp Ground cloves; 28 g All-Purpose Flour; 1 tsp Vanilla Extract; 227 g Pumpkin purée; 5 each Eggs; 113 g Sour cream

Smooth pumpkin cheesecake on a spiced cookie crust.

5 hours 25 minutes1 cheesecake

Ingredients

Ingredients for1 cheesecake
Ingredient	Amount
Crust
Gingersnap cookie crumbs	191 g
All-Purpose Flour	30 g
Ground gingerRange: 1/4–1/2.	0.25 tsp
Light brown sugarPacked.	28 g
ButterMelted.	57 g
Filling
Cream cheeseAt room temperature.	680 g
Granulated sugar	347 g
Ground cinnamon	1 tsp
Ground ginger	0.5 tsp
Ground nutmeg	0.25 tsp
Ground cloves	0.125 tsp
All-Purpose Flour	28 g
Vanilla Extract	1 tsp
Pumpkin purée	227 g
EggsLarge. At room temperature.	5 each
Sour creamAt room temperature.	113 g

Method

1
Press mixed gingersnap crust into a greased 25cm springform tin. Bake 10–15 minutes at 175°C/350°F, then lower to 150°C/300°F.
2
Beat cream cheese smooth; add sugar, flour and spices. Incorporate vanilla, pumpkin and eggs individually, then fold in sour cream.
3
Bake 50–60 minutes; near the edge, filling should reach about 77°C/170°F. Switch off the oven and leave the door ajar for 1 hour.
4
Chill 4–8 hours before serving.