Pumpkin Cheesecake

Let's Cook

1. Step 1.

   Preheat the oven to 275°F. Grease a 10-inch nonstick springform pan with butter, place it on a rimmed baking sheet, and set aside.

2. Step 2.

   Make the crust: Place 9 ounces (about 2 heaping cups) of gingersnaps or other hard cookies in a food processor and process until you get fine crumbs. Add 5 tablespoons melted unsalted butter and ¼ cup confectioners’ sugar, then pulse until evenly moist. (Alternatively, crush the cookies with a rolling pin in a plastic bag, then mix with butter and sugar in a bowl.) Transfer the mixture to the prepared pan and press into an even layer covering the bottom and about ½ inch up the sides.

3. Step 3.

   In the bowl of a stand mixer fitted with the paddle attachment, beat 32 ounces room-temperature cream cheese, 1 cup granulated sugar, and 1 tablespoon cornstarch on medium speed for 1 minute, stopping halfway to scrape down the bowl and paddle.

4. Step 4.

   Add 5 large eggs one at a time, whisking on medium speed between each just until incorporated. Scrape down the bowl and paddle again.

5. Step 5.

   In a separate small bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 tablespoon vanilla extract, ¾ teaspoon ground ginger, ¾ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom, and ½ teaspoon fine sea salt. Add this pumpkin mixture to the mixer bowl and mix on low speed for about 20 seconds, just until blended, scraping the bowl as needed.

6. Step 6.

   Pour the filling into the prepared crust, smooth the top, and tap the pan on the baking sheet a few times to release air bubbles. Bake on the middle rack for 1 hour 15 minutes, until the cheesecake is set and slightly puffed around the edges but still jiggly in the center. Avoid opening the oven door during baking to prevent cracking.

7. Step 7.

   Turn off the oven and let the cheesecake rest inside for 1 hour with the oven door closed. Then open the oven door and let it sit on the rack for 15 minutes more.

8. Step 8.

   Remove the cheesecake from the oven and run a butter knife around the edge of the crust to loosen it from the pan. Let it cool to room temperature, then wrap and refrigerate overnight (or up to 3 days) before serving. To serve, use a thin-bladed pie server to carefully release the cheesecake from the pan as you cut it.