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gingersnaps unsalted butter vegetable oil sugar cream cheese ground cinnamon ground ginger ground allspice ground cloves salt maple sugar heavy cream eggs
Viewed: 38 - Published at: 7 months agoIngredients
- 6 ounces broken gingersnaps
- 4 tablespoons unsalted butter, melted
- Vegetable oil, for oiling
- One 2-pound sugar pumpkin or buttercup or kabocha squash, halved and seeded
- 1 1/2 pounds cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/4 cups granulated maple sugar (see Note)
- 1 cup heavy cream
- 5 large eggs
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.