Ingredients Jump to Instructions ↓

  1. 34 gingersnaps , broken in half

  2. 1/2 cup(s) walnuts

  3. 2 tablespoon(s) granulated sugar

  4. 4 tablespoon(s) unsalted butter , melted

  5. 4 package(s) (8-oz each) cream cheese , softened

  6. 1 cup(s) granulated sugar

  7. 4 large eggs , at room temperature

  8. 1 1/2 teaspoon(s) vanilla extract

  9. 3 tablespoon(s) crystallized ginger , finely chopped

  10. 1/2 cup(s) packed brown sugar

  11. 1 tablespoon(s) cornstarch

  12. 1 tablespoon(s) ground cinnamon

  13. 1 teaspoon(s) ground ginger

  14. 1/2 teaspoon(s) ground nutmeg

  15. 1 1/2 cup(s) pumpkin puree

  16. 1/4 cup(s) heavy cream

Instructions Jump to Ingredients ↑

  1. Crust: Heat oven to 350°F. Tightly wrap the outside of a 9x3-inch springform pan with 2 sheets of heavy-duty foil. In a food processor, process gingersnaps to fine crumbs. Add walnuts and sugar and process until walnuts are finely chopped. Add butter and process until crumbs are evenly moistened. Turn crumb mixture into pan and press to cover bottom and 2 inches up sides of pan. Bake 12 minutes or until crust is set; cool. Filling: In a large bowl, with an electric mixer on medium-high speed, beat cream cheese until smooth. Beat in granulated sugar. Beat in eggs, one at a time, until blended, scraping the bowl occasionally. Beat in vanilla. Remove 1 cup of cream cheese mixture to a small bowl and stir in ginger. In a cup, mix brown sugar, cornstarch, cinnamon, ginger, and nutmeg; add to cheesecake mixture in the large bowl and beat until blended. Beat in pumpkin puree and heavy cream until well mixed. Pour half of pumpkin mixture into springform pan. Top with a few small spoonfuls of ginger mixture. Spoon remaining pumpkin mixture over the top. Top with small spoonfuls of remaining ginger mixture and swirl a few times with a knife. Place springform pan in a large shallow roasting pan and place in the oven. Fill roasting pan with enough boiling water to come halfway up sides of springform pan. Bake 1 hour and 10 minutes or until the cheesecake is set but still slightly jiggly in the center. Let cool in water bath on a rack for 15 minutes. Remove springform pan to rack and run a thin knife around sides of cheesecake. Let cool completely. Remove the foil; cover and refrigerate overnight.


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