Pumpkin Cheesecake

1. Simmer Pumpkin Puree

Simmer the canned pumpkin puree in a 2-quart pot over medium heat for 2-3 minutes to enhance its flavor. Stir in the ground ginger, freshly grated nutmeg, and 6 ounces of dark brown sugar. Let the mixture rest for about an hour to let the flavors meld together.

2. Prepare Crust

Preheat your oven to 300ºF. Prepare a 9 × 3-inch cake pan by lining the bottom with parchment paper and lightly coating it with nonstick spray. For the crust, pulse the gingersnap cookies, 1 tablespoon of brown sugar, and kosher salt in a food processor until fine crumbs form. Add melted butter and pulse again until well combined. Press into the bottom of the cake pan and bake for 15 minutes. Set aside to cool for 10 minutes.

3. Prepare Filling

Whisk together the eggs and vanilla extract. In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Gradually add the rested pumpkin mixture, mixing on low speed. Then slowly incorporate the egg and vanilla mixture until uniform and smooth.

4. Bake Cheesecake

Place a kitchen towel in the bottom of a large roasting pan, and set your cake pan on top. Pour boiling water halfway up the sides of the cake pan. Bake for 2 hours, then turn off the oven and open the door for 1 minute. Close the door and let it sit for another 30 minutes. Refrigerate for at least 6 hours.

5. Unmold and Serve

To unmold, run a knife dipped in hot water around the edges of the cheesecake. Invert onto a plate lined with parchment, then flip onto a cardboard cake circle. Slice with a warm knife, serve, and store any leftovers in the fridge for up to a week.