Ingredients:

  • 8 oz (230 g) Ginger Snap Biscuits, finely crushed
  • 2 Tbsp (30 g) Light Brown Sugar, packed (for crust)
  • ½ tsp (2 g) Ground Cinnamon (for crust)
  • 8 Tbsp (½ cup / 115 g) Unsalted Butter, melted
  • 32 oz (900 g) Full-Fat Cream Cheese, room temperature
  • 1 cup (200 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed (for filling)
  • 15 oz (425 g) Pumpkin Purée (100% pure, not pie filling)
  • ½ cup (120 ml) Sour Cream (or Crème Fraîche), full-fat, room temperature
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 2 tsp (8 g) Ground Cinnamon (for filling)
  • 1 tsp (4 g) Ground Ginger
  • ½ tsp (2 g) Ground Nutmeg
  • ¼ tsp (1 g) Ground Cloves or Allspice
  • 4 Large Eggs, room temperature, lightly beaten

Instructions:

  1. Preheat oven to 160°C (325°F). Prepare the 9-inch springform pan by wrapping the exterior base and sides completely in two layers of heavy-duty aluminum foil to prevent water seepage.
  2. Process the ginger snaps until they resemble fine sand. Combine the crushed biscuits, melted butter, brown sugar, and cinnamon.
  3. Press the mixture firmly and evenly into the base and slightly up the sides (about 1 inch / 2.5 cm) of the prepared springform pan.
  4. Bake the crust for 8 minutes. Remove and let cool slightly while preparing the filling.
  5. Using a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on low speed until completely smooth. Scrape down the bowl frequently. Do not incorporate too much air.
  6. Slowly add the granulated and brown sugars, followed by the sour cream and vanilla extract. Beat until just combined.
  7. Add the pumpkin purée and all the spices (cinnamon, ginger, nutmeg, cloves). Mix only until uniform in color and texture.
  8. Reduce the mixer speed to the absolute lowest setting. Add the lightly beaten eggs one at a time, mixing only until the yellow streaks disappear. Stop immediately to prevent cracks caused by over-mixing.
  9. Pour the filling mixture carefully into the cooled crust. Smooth the top with a spatula. Place the foil-wrapped springform pan inside the large roasting pan.
  10. Carefully pour hot (nearly boiling) water into the roasting pan, ensuring the water level comes about halfway up the sides of the springform pan (the bain-marie method).
  11. Carefully transfer the roasting pan to the preheated oven. Bake for 65–75 minutes.
  12. The cheesecake is done when the edges look set, but the center (about 2 inches wide) still has a slight, proper wobble when gently nudged.
  13. Turn the oven off, but do not open the door. Leave the cheesecake inside the cooling oven for 1 hour for a slow temperature descent, preventing shrinking and cracking.
  14. After 1 hour, remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the foil wrap. Let it cool completely on a wire rack at room temperature (about 1–2 hours).
  15. Once cooled, cover the cheesecake loosely and transfer it to the refrigerator. Chill for a minimum of 6 hours, or preferably overnight, before slicing.