How To Make Pumpkin Cheesecake

Ingredients

• Servings: 1
• crust:
• 2 cups gingersnap cookie crumbs
• 1/2 cup brown sugar
• 3 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 1 egg yolk
• filling:
• canola oil cooking spray
• 4 (8 ounce) packages cream cheese at room temperature
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 (15 ounce) cans pure pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon
• 1/4 cup all-purpose flour
• 4 large eggs
• 2 large egg yolks

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ready Time: 8 hrs 15 mins


• stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
• move a rack to the center position in oven. preheat oven to 325 degrees f (165 degrees c).
• spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. place the foil and springform pan into a large roasting pan.
• place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. raise speed to high and mix until light and fluffy, about 3 more minutes.
• place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and until combined. whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any .
• carefully place cheesecake in roasting pan center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
• bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees f (70 degrees c), about 1 hour and 45 minutes. check temperature after 1 1/2 hours. filling will still be slightly jiggly in the center.
• turn off oven heat and open oven door for a few seconds to let out most of the hot air. use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. let cheesecake cool in warm oven for 1 hour to finish setting. remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
• use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.