Pumpkin Cheesecake

FOR THE CRUST:

235 grams finely crushed gingersnaps

¼ cup granulated sugar

115 grams unsalted butter, melted

Dash of kosher salt

FOR THE TOPPING (OPTIONAL):

1 cup/240 milliliters heavy cream

2 tablespoons confectioners’ sugar

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

Fresh nutmeg, for grating

FOR THE FILLING:

675 grams cream cheese, at room temperature

1 ¼ cups granulated sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon kosher salt

1 cup canned pumpkin purée

2 teaspoons vanilla extract

4 large eggs plus 1 large egg yolk, at room temperature

1. Prepare the crust: Heat oven to 175 c. Coat a 9-inch springform pan with a light oil. Pulse the cookie crumbs in a food processor until fine. 

2. Add the sugar, melted butter and dash of salt and pulse until combined. Add the crumb mixture to the springform pan and use the bottom of a measuring cup to press it in an even layer and up the edges of the pan by about 2.5 cm.

3. Bake until the crust is set, about 10 minutes. Remove from the oven and transfer to a cooling rack.

4. Reduce oven temperature to 150 c.

5. As the crust cools, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar. Beat on low until smooth and combined, about 1 minute. In a small bowl, combine the

6. flour, cinnamon, ginger, nutmeg, cloves and salt. Continuing to mix on low speed, add the spice mixture, pumpkin purée and vanilla to the filling. 

7. Mix until smooth, about 1 minute. Increase the mixer speed to medium-low. Add the eggs and egg yolk, one at a time, beating until mostly mixed in before adding the next. Be careful not to overmix!

8. Grease the sides of the springform pan. Pour the filling into the pan and smooth the top with a rubber spatula. Gently tap the bottom of the pan against the counter to release any air bubbles.

9. Bake on the middle rack at 150 c. degrees for 1 hour, or until the sides of the cheesecake are set and the middle jiggles slightly when shaken. To keep from overbaking, look for a 2- to 3-inch round in the center of the cheesecake to jiggle. Try not to open the oven door more than absolutely necessary to check the doneness! The change in temperature can cause the cheesecake to crack.

10. Turn the oven off and keep the oven door shut. Keep the cheesecake in the warm oven with the door closed for 1 hour.

11. Remove the cheesecake from the oven and carefully run an offset spatula or butter knife along the edge of the pan to loosen. Allow the cheesecake to sit at room temperature on a wire rack until no longer warm, about 1 hour.

12. Transfer the cheesecake to the refrigerator and let rest until completely chilled, about 4 hours or until ready to serve.

13. Serve as is, or make the optional whipped cream: Combine the heavy cream, confectioners’ sugar, vanilla and cinnamon in a large bowl and whisk with an electric mixer until soft peaks form. Serve each slice of cheesecake with the cinnamon whipped cream, if using, and a grating of nutmeg, if desired.