Ingredients:

  • 1.5 cups gingersnap cookies, crushed (150g)
  • 4 tbsp unsalted butter, melted (57g)
  • 2 tbsp granulated sugar (25g)
  • 0.5 tsp ground cinnamon (1g)
  • 24 oz full-fat cream cheese, softened (680g)
  • 1 cup granulated sugar (200g)
  • 15 oz pumpkin puree (425g)
  • 0.5 cup sour cream, room temperature (120g)
  • 3 large eggs, room temperature (150g)

Instructions:

  1. Process gingersnap cookies in a food processor until they look like coarse sand.
  2. Mix cookie crumbs with melted butter, sugar, and cinnamon until the mixture resembles wet sand.
  3. Firmly press the mixture into the bottom and 1-inch up the sides of a 9-inch springform pan using the bottom of a measuring cup for a tight seal.
  4. Bake the crust at 350°F (175°C) for 8–10 minutes to create a moisture barrier, then let cool completely.
  5. Beat the softened cream cheese and sugar on medium-low speed until smooth, ensuring not to whip air into the batter.
  6. Mix in the pumpkin puree and sour cream until the batter is a thick, uniform orange frosting.
  7. Fold in the eggs one at a time until incorporated.