Ingredients:

  • 2 cups (200g) Gingersnap cookie crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 1 tbsp (12g) Granulated sugar
  • 1/4 tsp Kosher salt
  • 24 oz (680g) Full-fat cream cheese, room temperature
  • 1 cup (200g) Light brown sugar, packed
  • 15 oz (425g) Pure pumpkin puree
  • 3 Large eggs, room temperature
  • 1 Large egg yolk, room temperature
  • 1/2 cup (120ml) Heavy cream
  • 1 tbsp (8g) Cornstarch
  • 2 tsp Pure vanilla extract
  • 1.5 tbsp Pumpkin pie spice
  • 1 cup (240ml) Cold heavy whipping cream
  • 2 tbsp (15g) Powdered sugar
  • 1/2 tsp Ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Combine gingersnap crumbs, melted butter, sugar, and salt. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until toasted. Let cool completely.
  2. Spread pumpkin puree onto a plate lined with triple-layered paper towels. Press more towels on top to remove approximately 20% of moisture.
  3. In a large bowl or stand mixer, beat the room-temperature cream cheese and brown sugar on medium speed until smooth.
  4. Reduce speed to low and incorporate the blotted pumpkin puree, cornstarch, vanilla extract, and pumpkin pie spice. Mix until just combined.
  5. Add eggs and the additional yolk one at a time, mixing on low speed until each is just incorporated to avoid over-aerating the batter.
  6. Pour the batter into the prepared crust.
  7. Bake at 325°F (163°C) for 1 hour 15 minutes until the edges are puffed and the center has a slight, controlled jiggle.
  8. Turn off the oven and crack the door open about 1 inch. Let the cheesecake sit inside for 1 hour. Remove and refrigerate for at least 6 hours.
  9. Before serving, whip the cold heavy cream with powdered sugar and cinnamon until stiff peaks form. Dollop onto the chilled cheesecake.