CREAMY PUMPKIN CHEESECAKE
BAKED BY AN INTROVERT
Delicate and creamy, this pumpkin cheesecake with gingersnap crust is the perfect ending to your holiday dinner. Each bite is filled with sweet fall aromas and the texture is mousse-like! It's a truly decadent (but simple to make) fall dessert!
Combine gingersnap crumbs and butter together until moistened. Press them evenly into the bottom and halfway up the sides of a 9-inch cheesecake pan. Bake for 10 minutes at 350¯F.
Fold four connected sheets of paper towels in half and lay across a baking sheet. Spread the pumpkin puree in an even layer and set aside.
Beat cream cheese until smooth and creamy. Add in the sugar and spices, beat until combined then add in the vanilla and heavy cream on low until smooth.
MAKE THE FILLING
ADD BLOTTED PUMPKIN
Gently scrape the pumpkin puree from the paper towel and transfer to the mixing bowl. Gradually add the eggs and mix until just combined.
Pour batter over the crust. Place the pan inside of a roasting pan. Add enough hot water to reach halfway up the sides.
TRANSFER BATTER TO PAN
Bake for an hour, until the edges are set and the center is slightly jiggly. Turn off the oven and allow the cheesecake to slowly cool in the waterbath for an hour.
Remove the cheesecake from the water bath and place it on a wire rack. Leave it to cool completely then cover and refrigerate for 4 hours or overnight.
Remove the sides of the pan and top with whipped cream before serving.