This recipe starts with a buttery ginger cookie crust that contrasts deliciously with the smooth cheesecake filling. Infused with cinnamon, ginger, nutmeg and cloves, the filling not only provides a comforting warmth, but also showcases the seasonal essence of pumpkin.
Ingredients:
For the crust:
- Nonstick Cooking Spray
- 8 oz crisp ginger biscuits
- 2 tablespoons light brown sugar
- 1/4 teaspoon kosher salt
- 5 Tbsp unsalted butter, melted and cooled
For the filling:
- 1 1/4 cups (270g) packaged light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 tsp ground cloves
- 3 (8oz) blocks of cream cheese, room temperature
- 4 large eggs, room temperature
- 1 (15 oz) tin pure pumpkin puree (preferably Libby’s)
- 2 tsp pure vanilla extract
- Whipped cream, to serve
Method:
Preheat the oven to 175°C (350°F). Line the outside of a 9-inch springform pan with aluminium foil to prevent water from leaking in during baking. Lightly grease the inside of the pan with non-stick cooking spray.
In a food processor, pulse the ginger biscuits until finely crushed. You should have about 1 1/2 cups of crumbs.
Add the light brown sugar, kosher salt and melted butter. Pulse until the mixture is well combined and resembles wet sand.
Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
Place the pan in the fridge to chill while you make the filling.
In a small bowl, whisk together the packed light brown sugar, ground cinnamon, ground ginger, ground nutmeg, kosher salt and ground cloves until well combined. Set aside.
In a large bowl, using an electric mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 2 minutes.
Gradually add the spiced sugar mixture to the cream cheese, beating until smooth and well combined.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
Add the pumpkin puree and vanilla extract and continue to whisk on low speed until just combined. Take care not to overmix.
Pour the filling into the cooled crust in the springform tin. Smooth over the top with a spatula.
Place the springform pan in a large roasting tin or baking tin. Carefully pour hot water into the roasting tin to create a water bath around the cheesecake, ensuring that the water is about halfway up the sides of the tin.
Place the springform pan in the preheated oven and bake for 1 hour to 1 hour and 15 minutes, or until the edges of the cheesecake are set and the centre is slightly jiggly.
Turn off the oven and leave the cheesecake to cool in the oven, door slightly ajar, for 1 hour.
Remove the cheesecake from the water bath and transfer to a wire rack. Allow to cool to room temperature, then cover and chill for at least 4 hours or overnight.
Carefully remove the sides of the springform pan before serving.
Slice the cheesecake and serve chilled with whipped cream.
