Pumpkin Cheesecake Deluxe with Gingersnap Crust

I love pumpkin pie and I love cheesecake. So why not combine them? My Pumpkin Cheesecake Deluxe uses gingersnap cookies for the crust, which gives a warm and spicy contrast to the sweet creamy filling.

=== 🍽🍸🥩 RECIPE ===
Crust:
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons melted butter

Filling:
3 packages (8oz /226g each) cream cheese, softened
1 cup (195g) packed brown sugar
1 1/2 cups (397 g) pumpkin
1/2 cup (118 ml) heavy cream
1/4 cup (59 ml) pure maple syrup
3 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
4 eggs lightly beaten

Preheat the oven to 325°F (165°C)

Wrap the bottom of a 9 inch springform pan with heavy duty foil. Grease the inside of the pan with cooking spray.

Place the cookies in a large zip top bag and crush with a mallet. (You can use a rolling pin or heavy sauce pan.) Pour crumbs into a large bowl. Add 3 tablespoons brown sugar, and 6 tablespoons of melted butter. Stir to combine. Press the crumb mixture into the bottom and slightly up the sides of the springform pan. Place the springform pan into a large, deep roasting pan and set aside.

In a large bowl, beat the cream cheese and brown sugar until smooth. Add in the spices, cream and maple syrup and eggs. Beat on low speed until combined. Pour into springform pan.

Add 1 inch (2.5 cm) hot water to the roasting pan.

Bake for 70 – 80 minutes or until center is just set and top appears dull. Remove pan from the water bath, and cool on a wire rack for one hour, then refrigerate overnight.

The next day, run a sharp knife around the rim to make sure the cheesecake is not stuck, then remove the side of the pan.