Pumpkin Cheesecake - gingersnaps

Method

• Preheat the oven to 350.
• In a food processor, pulse the broken gingersnaps until they're finely ground.
• Transfer the crumbs to a medium bowl and stir in the melted butter.
• Pat the crumbs evenly into the bottom of a 9-inch springform pan.
• Cover the bottom and side of the pan with a single large sheet of foil.
• Bake for 8 to 10 minutes, until the crust is firm.
• Let the crust cool to room temperature.
• Lightly oil the cut sides of the pumpkin.
• Place the pumpkin, cut side down, on a rimmed baking sheet.
• Bake until tender, about 1 hour.
• Scoop out the flesh and measure out 2 cups.
• Transfer to a food processor and puree.
• Let cool.
• Reduce the oven temperature to 325.
• In a large bowl, using a handheld electric mixer, beat the softened cream cheese until smooth.
• Add the cinnamon, ginger, allspice, cloves, salt and half of the maple sugar and beat until combined.
• Add the remaining maple sugar and beat until incorporated.
• Scrape down the side of the bowl and beat in the pumpkin puree, followed by the heavy cream.
• Add the eggs, 1 at a time, beating until blended.
• Scrape down the side of the bowl again and beat until thoroughly blended, about 1 minute.
• Pour the pumpkin cheesecake batter into the springform pan.
• Set the pan in a baking dish or small roasting pan.
• Add enough hot water to the dish to reach halfway up the side of the springform pan.
• Bake the cheesecake for 1 hour, or until it is set around the edges and slightly jiggly in the center.
• Turn off the oven, close the oven door and leave in the cheesecake for about 1 hour.
• Transfer the cheesecake to a wire rack and let cool completely.
• Cover with plastic wrap and refrigerate overnight.
• Remove the foil and the springform pan ring.
• Using a hot knife, cut the cheesecake into wedges, rinsing the blade with hot water between each slice.
• Transfer to plates and serve.