Pumpkin Cheesecake with Gingersnap Crust

Preheat oven to 350 degrees F. Butter a 9-inch springform pan.

In a bowl of a food processor, pulse the gingersnaps, salt and sugar until they form fine crumbs. Add the melted butter into the spout of the processor and pulse until the mixture is wet. Pour the mixture into the pan and press the crumbs into the bottom and up the sides. Bake for 10 minutes. Let cool on a cooling rack while you prepare the filling.

In a bowl fit for a stand mixer, beat the cream cheese and sugars on medium speed until very light and fluffy, about three minutes. Add the eggs, one at a time, mixing until incorporated after each addition. Add the pumpkin puree, sour cream, cream and vanilla and beat on medium for about three more minutes, until very light and fluffy. Add the cornstarch, pumpkin pie spice and salt and mix on high for about one-two minutes, until everything is incorporated and the batter is very light.

Pour into the slightly cooled crust and bake for 45-50 minutes, or until the center jiggles like Jello, not water. Once that happens, leave the cheesecake in the oven and turn the heat off. Let it sit in there for an hour. After an hour, crack the oven door and leave the cheesecake in the oven until it reaches room temperature. Refrigerate overnight, or for at least 12 hours.

Your cheesecake will definitely have cracks in it, which shows it’s homemade! If this bothers you, cook it in a water bath. I think it makes the cheesecake too creamy, though.

Drizzle with caramel sauce, and/or homemade whipped cream with some bourbon in it if you want to!

Enjoy!