Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. If your pan isn't watertight, wrap the outside bottom and sides in heavy-duty aluminum foil. Set aside a large roasting pan to serve as a water bath.
- Using a food processor, pulse 14 oz ginger snap cookies until they become fine crumbs.
- In a small bowl, combine ginger snap crumbs, 1 teaspoon pumpkin pie spice, and melted butter. Mix thoroughly.
- Press the crumb mixture evenly and firmly into the bottom of the prepared springform pan.
- Sprinkle the chopped 1-2 oz ginger snap cookies evenly over the pressed crust.
- In the bowl of a stand mixer, beat softened cream cheese on medium-high speed for a couple of minutes until light and smooth. Scrape the bowl as needed.
- Add granulated sugar to the cream cheese, and beat for another 2 minutes, scraping the bowl as necessary.
- With the mixer running, add eggs one at a time, beating after each addition until fully incorporated.
- Mix in pumpkin puree and sour cream and beat just until combined, scraping the sides and bottom of the bowl.
- Reduce mixer speed to low and add cinnamon, pumpkin pie spice, and cornstarch. Blend until fully incorporated and batter is smooth.
- Pour the cheesecake batter over the crust and cookie pieces in the springform pan, spreading it evenly.
- Place the roasting pan in the oven and carefully set the springform pan inside it. Pour hot water into the roasting pan, so it reaches about halfway up the sides of the springform pan. Avoid getting any water in the cheesecake.
- Bake for 80-85 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the door open halfway. Let the cheesecake rest in the oven for 10-15 minutes.
- Remove the springform pan from the water bath and discard the foil. Cool the cheesecake on the counter for 20 minutes. Run a greased butter knife around the edge to loosen it from the pan sides.
- Cool for 1 hour at room temperature, then cover tightly and refrigerate for at least 4 hours or overnight.
- Remove the cheesecake from the fridge and uncover. Let it warm up at room temperature for about 30 minutes. If moisture appears on top, gently blot it away with a paper towel.
- Release and remove the sides of the springform pan.
- Evenly scatter superfine sugar over the entire top of the cheesecake. Using a culinary torch, caramelize the sugar in passes until melted and golden brown. Allow the bruleed topping to cool and harden for about 5 minutes before slicing and serving.
Notes
Let the cheesecake chill at least four hours, preferably overnight, to fully set and develop flavor. Superfine sugar creates the best brulee topping, but regular granulated sugar can be used in a pinch—torch in even, circular motions for a glassy finish. For easy, clean slices, dip a knife in hot water and wipe between cuts. Store covered in the refrigerator for up to four days. Wait to caramelize the sugar top until just before serving for maximum crunch. If you wish, garnish each slice with a dollop of whipped cream or a sprinkle of candied pecans. Cheesecake can be made 1–2 days ahead; add the brulee top just before serving.