Gingersnap Crust

• 1 and 1/2 cups gingersnap cookie crumbs
• 1/4 teaspoon each: ground ginger and ground cinnamon
• 1/4 cup (4 tablespoons) unsalted butter, melted
• 1/4 cup granulated sugar

For the crust:

In a food processor, add the gingersnaps and pulse the cookies into crumbs. Stir together ginger nap crumbs, cinnamon, sugar, and melted butter until mixture can stand up when made into a mohawk. Press mixture firmly into a 10” spring form pan. Pack it down tightly and slightly up the sides. Bake for 10 minutes. Once baked, cool the crust for 20 minutes.

Cheesecake Filling

• 4 8-ounce blocks full-fat cream cheese, softened to room temperature
• 1 and 1/2 cups granulated sugar
• 1/3 cup full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1 cup pumpkin puree
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice

For the Filling:

Mix the cream cheese and sugar together on medium speed with a paddle attachment. Mix until it is smooth and creamy. Add the sour cream and vanilla, mix until combined. Then, while still on medium speed, add the eggs one at a time. Mix until smooth. Take two cups of the mixture and add the pumpkin, cinnamon, pumpkin spice and mix until incorporated. Add the plain batter and the pumpkin batter to the crust, one scoop each alternating at a time. Once all the batter is in, swirl the two mixtures gently with a butter knife. Place cheesecake in a water bath and bake uncovered for 65 minutes at 350 degrees in the middle of your natural gas oven or until the center is almost set. Chef Aaron says that a little jiggle is fine, especially for the holidays!