Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Wrap a 9- or 10-inch springform pan with heavy-duty aluminum foil, ensuring the bottom and sides are completely covered. Spray the inside of the pan with nonstick cooking spray.
- In a food processor, pulse the gingersnaps, sugar, and melted butter until finely ground. Press the crumb mixture evenly into the prepared springform pan. Bake for about 15 minutes until fragrant. Let cool on a wire rack.
- Boil water for the water bath. In a saucepan, stir together pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Cook over medium heat for 5 minutes, stirring constantly, until thick and shiny. Scrape into a food processor and process for 1 minute with the feed tube open.
- With the motor running, add the cold cream. Add the cream cheese chunks and process until smooth. Add the eggs and process just until incorporated; do not overmix.
- Pour the batter into the cooled crust. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the cake pan. Bake for 1.5 to 1.75 hours, until the center is just set but still jiggles slightly.
- Carefully remove the roasting pan from the oven. Run a knife around the edges of the cheesecake to loosen it. Let it cool in the water bath until the water is warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and let it cool completely at room temperature, about 3 hours.
- Cover the cheesecake and refrigerate for at least 4 hours or overnight.
- To serve, remove the outer ring of the springform pan. Slide a spatula under the cheesecake to loosen it from the bottom, then transfer to a serving platter. If there's condensation on top, gently blot it with a paper towel. Let the cheesecake stand at room temperature for 30 minutes before cutting.
- Warm the caramel sauce in the microwave. Drizzle over each slice of cheesecake. Add sweetened whipped cream if desired.
Nutrition
Notes
This cheesecake can be frozen for up to 3 months. To freeze, briefly freeze the cake unwrapped, then double-wrap tightly with foil or freezer wrap. Thaw in the refrigerator overnight.