– ⅓ cup packed light or dark brown sugar (65 grams)– 1 ½ teaspoons pure vanilla extract– 1 ½ teaspoons ground cinnamon– ½ teaspoon ground nutmeg– ½ teaspoon ground ginger– ¼ teaspoon ground clove
Add gingersnap cookie crumbs and brown sugar to a bowl and mix. Add melted butter and mix to moisten cookie crumbs. Place crust mixture in a 9-inch springform pan with parchment paper.
Ensure the mixture covers the pan bottom and sides. Using the back of a measuring cup makes this easy! While making the filling, refrigerate the crust.
Put pumpkin puree on a large paper towel-lined plate. To remove as much puree moisture as possible, use more paper towels. Do not skip this step to avoid a soft cheesecake!
Beat cream cheese smooth in another bowl. A hand mixer can be used, but I prefer my stand mixer. Add powdered and brown sugar and mix.
After scraping the bowl, add blotted pumpkin puree, vanilla, and spices. Beat heavy whipping cream to stiff peaks in another bowl. Whipping cream peaks stand straight when you remove the beaters.
Whip cream into pumpkin mixture twice. Fold the cream without removing too much air! Fill the chilled pie crust and spread evenly. After tightly wrapping the pan in plastic, refrigerate it for 7 hours.
Remove cheesecake from springform pan when ready to serve. I add cinnamon and whipped or stabilised whipped cream.