
Test Kitchen-Approved
Makes: one 9-inch cheesecake
Ingredients
For the crust:
-
1 1/3
cups gingersnap crumbs
-
1/3
cup granulated sugar
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8
tablespoons melted butter (1 stick)
For the cheesecake:
-
2
pounds cream cheese (4 packages) room temperature
-
1/4
cup sour cream
-
1 3/4
cups canned pumpkin
-
1/2
cup brown sugar
-
1/2
cup granulated sugar
-
3
eggs
-
1
egg yolk
-
2
teaspoons vanilla extract
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2
teaspoons ground cinnamon
-
1/2
teaspoon ground ginger
-
1/2
teaspoon ground cloves
-
1/4
teaspoon freshly ground nutmeg
-
Pinch salt
In This Recipe
Directions
- Heat the oven to 375° F. Wrap the outside of a springform pan with aluminum foil.
- 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.
- Bake the crust until lightly golden, 5 to 6 minutes. Cool completely.
- 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.
- Add the vanilla, cinnamon, ginger, cloves, nutmeg, and salt and process to combine.
- 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.
- Bake until the custard is set around the edge, but still slightly loose in the center when jiggled, about 45 min to 1 hour.
- Cool the cake at room temperature for 1 hour, then chill until set.
- This recipe is a Community Pick!
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12 Reviews