Pumpkin Cheesecake With Gingersnap Crust Recipe

Combine cookie crumbs, melted butter, brown sugar, salt, cinnamon, and cloves in small bowl, stirring until crumbs are thoroughly saturated with butter.Press onto bottom and up sides of 9-inch springform pan, leaving about 1/2 inch from top of pan. Line exterior of pan with foil.Bake crust until golden, 10 to 12 minutes. Transfer to cooling rack and cool completely, 15 to 20 minutes.Place clean kitchen towel in roasting pan. Set tea kettle or pot of water to boil.

Add the pumpkin purée, sour cream, vanilla, cinnamon, ginger, and cloves and continue beating until creamy and smooth, about 2 minutes longer, scraping down sides and bottom of bowl with rubber spatula as necessary.Scrape batter into cooled crust and place in prepared roasting pan. Pour hot water into pan. Bake until cheesecake is set but still a bit wobbly in the center, 75 to 90 minutes. Transfer roasting pan to cooling rack and allow cheesecake to sit in pan 30 minutes.

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