Ingredients:

  • 200g gingersnap cookie crumbs
  • 56g unsalted butter, melted
  • 25g granulated sugar
  • 1 pinch salt
  • 680g full-fat cream cheese, softened
  • 200g granulated sugar
  • 120g sour cream
  • 3 large eggs
  • 5ml vanilla extract
  • 425g canned pumpkin purée
  • 50g brown sugar
  • 8g pumpkin pie spice

Instructions:

  1. Preheat oven to 325°F (160°C). Combine gingersnap crumbs, melted butter, 25g sugar, and salt. Press firmly into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
  2. In a large bowl, beat cream cheese and 200g granulated sugar on medium speed for 3 minutes until smooth. Mix in sour cream and vanilla.
  3. Incorporate eggs one at a time on low speed, mixing just until the yellow disappears to prevent excess air bubbles.
  4. In a small sauté pan over medium heat, cook pumpkin purée and pumpkin pie spice for 5 minutes until thickened and dark mahogany. Remove from heat and stir in brown sugar.
  5. Divide the cheesecake batter. Fold the pumpkin reduction into one half of the batter. Pour the plain batter over the crust, then top with the pumpkin batter. Swirl or layer as desired.
  6. Bake for 45-55 minutes. Turn off the oven and prop the door open slightly, allowing the cheesecake to cool inside for one hour before refrigerating for at least 4 hours.