Pumpkin Cheesecake with Gingersnap Crust

By Sprig Originals ✓ · cooked up in Sprig

A Thanksgiving pumpkin pie replacement that actually earns its place on the table: dense, silky pumpkin cheesecake spiced with cinnamon, ginger, clove and a little fresh nutmeg, set on a buttery gingersnap crust. Canned pumpkin does the heavy lifting, but it gets cooked down for a few minutes first so the filling tastes concentrated instead of watery. A water bath keeps the top crack-free, and an optional maple candied pecan topping adds crunch. Make it a day ahead — it slices cleaner and tastes better cold.

Ingredients

• 9 oz crisp gingersnap cookies (about 40 small cookies)
• 2 tbsp light brown sugar
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, melted

• 1 15 oz can pumpkin puree (not pie filling)
• 24 oz full-fat cream cheese, room temperature (three 8 oz blocks)
• 1 cup granulated sugar
• 1/3 cup dark brown sugar, packed
• 2 tbsp cornstarch
• 1 1/2 tsp ground cinnamon
• 1 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 3/4 tsp kosher salt
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 2 tsp vanilla extract
• 1 tbsp bourbon (optional)

• 1 1/2 cups pecan halves
• 3 tbsp pure maple syrup
• 1 tbsp light brown sugar
• 1 tbsp unsalted butter
• 1/4 tsp flaky sea salt
• 1/8 tsp cayenne pepper (optional)

• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Set up the pan: heat the oven to 350°F with a rack in the lower third. Wrap the outside bottom and sides of a 9-inch springform pan with two overlapping layers of heavy-duty foil, pressing tightly so no water can seep in. Lightly butter the inside of the pan.
2. Make the crust: pulse the gingersnaps in a food processor to fine crumbs (you want about 2 1/4 cups). Add the brown sugar and 1/4 tsp salt, pulse to combine, then drizzle in the melted butter and pulse until the crumbs hold together when squeezed. Press firmly into the bottom and 1 1/2 inches up the sides of the pan, using a flat-bottomed measuring cup to compact it.
3. Bake the crust for 10 minutes, until fragrant and set. Cool on a rack while you make the filling. Reduce the oven to 325°F.
4. Dry out the pumpkin: scrape the puree into a medium skillet over medium heat and cook, stirring constantly, for 5 to 7 minutes, until it darkens slightly, pulls away from the sides of the pan and reduces to about 1 1/4 cups. Spread it on a plate and cool to room temperature — this step is what keeps the filling from tasting watery.
5. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the cream cheese on medium-low for 2 minutes until completely smooth, scraping the bowl and paddle twice. Add both sugars, the cornstarch, cinnamon, ginger, cloves, nutmeg and 3/4 tsp salt and beat 2 minutes more until creamy and no sugar grit remains.
6. Add the cooled pumpkin and mix until uniform. Add the eggs one at a time on low speed, mixing just until each disappears — about 15 seconds each. Overbeating here traps air and causes cracks. Finally mix in the sour cream, vanilla and bourbon on low for 10 seconds, then finish with a rubber spatula, scraping the very bottom of the bowl.
7. Pour the filling into the cooled crust and smooth the top. Rap the pan gently on the counter a few times to release bubbles. Set the foil-wrapped pan in a roasting pan and pour boiling water into the roasting pan until it comes 1 inch up the sides.
8. Bake at 325°F for 75 to 90 minutes, until the outer 2 inches are set and the center 3 inches still jiggles as one soft mass when nudged; an instant-read thermometer inserted 1 inch from the center should read 150°F.
9. Turn the oven off, prop the door open a few inches, and let the cheesecake cool in the water bath for 1 hour. Then lift it out, remove the foil, and cool on a rack for 1 more hour. Run a thin knife around the top edge, cover loosely, and refrigerate at least 8 hours or overnight.
10. Candied pecans: heat the oven to 350°F. Melt the butter with the maple syrup and brown sugar in a skillet over medium heat, add the pecans, and stir for 2 minutes until glossy and coated. Spread on a parchment-lined sheet, sprinkle with flaky salt and cayenne, and bake 8 to 10 minutes, stirring once, until the glaze bubbles and looks dry at the edges. Cool completely on the sheet, then break apart.
11. Whip the cold cream with the powdered sugar and vanilla to soft peaks. Release the springform ring, transfer the cheesecake to a plate, and pile candied pecans around the edge or over the whole top. Slice with a hot, dry knife, wiping between cuts, and serve cold with the whipped cream.
12. Store leftovers covered in the refrigerator up to 5 days; keep the pecans separate at room temperature so they stay crisp.

Chef's tips

Nutrition (per serving, estimated)

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