Ingredients:

  • 1.5 cups (180g) gingersnap cookie crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (25g) light brown sugar, packed
  • 24 oz (680g) cream cheese, softened to room temperature
  • 0.75 cup (150g) light brown sugar, packed
  • 1 cup (245g) pumpkin purée
  • 3 large eggs, room temperature
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground cloves
  • 1 tsp (5ml) vanilla extract
  • 0.5 tsp (3g) salt

Instructions:

  1. Combine gingersnap crumbs, melted butter, and brown sugar in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan using a flat glass to ensure it is packed tightly.
  2. Bake the crust at 350°F (175°C) for 8-10 minutes until fragrant and edges are slightly toasted. Set aside to cool.
  3. Beat the softened cream cheese and brown sugar on medium-high until the mixture is smooth and fluffy, approximately 3 minutes.
  4. Add the pumpkin purée, cinnamon, ginger, cloves, vanilla, and salt. Mix on low speed until the color is a uniform, deep orange.
  5. Add eggs one at a time, mixing on the lowest speed just until combined. Avoid overmixing to prevent incorporating too much air.
  6. Pour the filling over the cooled crust and smooth the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes until the edges are set and slightly puffed.
  7. Allow the cake to cool gradually in the oven with the door cracked to prevent cracking. Once cooled, refrigerate for at least 6 hours before serving.