CRUST:
5 ounces gingersnap cookies
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
FILLING:
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 (15 oz) can pumpkin puree
1 1/2 pounds cream cheese, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs, room temperature
1 cup heavy cream
BROWN SUGAR WHIPPED CREAM:
1 cup heavy cream
1/2 teaspoon vanilla extract
3 tablespoons unpacked dark brown sugar
pinch salt
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse gingersnaps and sugar in food processor or blender until finely ground. Transfer crumbs to medium bowl, mix in melted butter, and spread crumbs into an even layer on the bottom of the springform pan. Press down firmly to pack the crumbs. Bake 15 minutes, then cool on wire rack while making filling.
Bring 4 quarts water to simmer in a stockpot. Whisk sugar, spices, and salt together in a small bowl; set aside. Line a baking sheet with a triple layer of paper towels and spread the pumpkin evenly on top. Press the pumpkin with a second triple layer of paper towels to soak up excess moisture. Discard top layer of towels, then lift the bottom towels and fold pumpkin over on itself, then over again, and roll it off onto the sheet pan. Discard towels and set pumpkin aside.
In standing mixer with flat beater, beat cream cheese at medium speed until smooth, 1 minute. Scrape bottom and sides of bowl. Add one third of the sugar mixture and beat until combined; scrape bowl and add remaining sugar mixture in two additions, scraping after each. Add pumpkin, vanilla, and lemon juice and beat until combined; scrape bowl. Add 3 eggs and beat until incorporated; scrape bowl. Add remaining 2 eggs and beat until incorporated; scrape bowl. Add heavy cream and beat until combined. Using rubber spatula, scrape bottom and sides of bowl and give a final stir by hand.
Set springform pan with cooled crust on a 18-inch square double layer of foil and wrap the foil up the bottom and sides of the pan. Set the wrapped pan inside a large roasting pan. Pour filling into the crust and smooth the top. Pour enough boiling water into the roasting pan to come halfway up the side of the springform pan. Bake until the center is slightly wobbly and the center of cake registers 145 to 150 on an instant-read thermometer, 1 1/4 to 1 3/4 hours (begin checking at the 1 1/4 hour mark). Remove cheesecake from oven and set the entire roasting pan on a wire rack. Use a paring knife to loosen the edges of the cake from the sides of the springform pan. Cool until the water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set the cheesecake on the wire rack; continue to cool 3 hours. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
Before serving, add heavy cream, vanilla, and salt to stand mixer with wire whip attachment. Beat at highest speed until it starts to thicken, and then slowly sprinkle in the brown sugar. When it's almost to soft peaks, scrape down the sides of the bowl with a wire spatula to fold in any unincorporated brown sugar. Return to high speed until medium peaks form. Spread the whipped cream over the top of the cheesecake and sprinkle with a bit of nutmeg for decoration. Remove the sides of the springform pan, cut into 16 slices with a very sharp knife, dipping the knife in hot water between each cut, and serve.
5 ounces gingersnap cookies
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
FILLING:
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 (15 oz) can pumpkin puree
1 1/2 pounds cream cheese, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs, room temperature
1 cup heavy cream
BROWN SUGAR WHIPPED CREAM:
1 cup heavy cream
1/2 teaspoon vanilla extract
3 tablespoons unpacked dark brown sugar
pinch salt
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse gingersnaps and sugar in food processor or blender until finely ground. Transfer crumbs to medium bowl, mix in melted butter, and spread crumbs into an even layer on the bottom of the springform pan. Press down firmly to pack the crumbs. Bake 15 minutes, then cool on wire rack while making filling.
Bring 4 quarts water to simmer in a stockpot. Whisk sugar, spices, and salt together in a small bowl; set aside. Line a baking sheet with a triple layer of paper towels and spread the pumpkin evenly on top. Press the pumpkin with a second triple layer of paper towels to soak up excess moisture. Discard top layer of towels, then lift the bottom towels and fold pumpkin over on itself, then over again, and roll it off onto the sheet pan. Discard towels and set pumpkin aside.
In standing mixer with flat beater, beat cream cheese at medium speed until smooth, 1 minute. Scrape bottom and sides of bowl. Add one third of the sugar mixture and beat until combined; scrape bowl and add remaining sugar mixture in two additions, scraping after each. Add pumpkin, vanilla, and lemon juice and beat until combined; scrape bowl. Add 3 eggs and beat until incorporated; scrape bowl. Add remaining 2 eggs and beat until incorporated; scrape bowl. Add heavy cream and beat until combined. Using rubber spatula, scrape bottom and sides of bowl and give a final stir by hand.
Set springform pan with cooled crust on a 18-inch square double layer of foil and wrap the foil up the bottom and sides of the pan. Set the wrapped pan inside a large roasting pan. Pour filling into the crust and smooth the top. Pour enough boiling water into the roasting pan to come halfway up the side of the springform pan. Bake until the center is slightly wobbly and the center of cake registers 145 to 150 on an instant-read thermometer, 1 1/4 to 1 3/4 hours (begin checking at the 1 1/4 hour mark). Remove cheesecake from oven and set the entire roasting pan on a wire rack. Use a paring knife to loosen the edges of the cake from the sides of the springform pan. Cool until the water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set the cheesecake on the wire rack; continue to cool 3 hours. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
Before serving, add heavy cream, vanilla, and salt to stand mixer with wire whip attachment. Beat at highest speed until it starts to thicken, and then slowly sprinkle in the brown sugar. When it's almost to soft peaks, scrape down the sides of the bowl with a wire spatula to fold in any unincorporated brown sugar. Return to high speed until medium peaks form. Spread the whipped cream over the top of the cheesecake and sprinkle with a bit of nutmeg for decoration. Remove the sides of the springform pan, cut into 16 slices with a very sharp knife, dipping the knife in hot water between each cut, and serve.
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