Pumpkin Cheesecake in a Gingersnap Crust

Recipe View 5 mins Preheat oven to 325°F (165°C). Grease and flour a 9-inch springform pan. (5 minutes)

Recipe View 10 mins In a medium bowl, combine gingersnap crumbs, ground hazelnuts, 3 tablespoons of brown sugar, and melted butter. Press the mixture firmly onto the bottom and about 2 inches up the sides of the prepared springform pan to form the crust. (10 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer, beat the softened cream cheese and 1 cup of brown sugar until light and fluffy. (5 minutes)

Recipe View 3 mins Stir in the pumpkin puree until well combined. Mix in the heavy cream, maple syrup, vanilla extract, cinnamon, and allspice. (3 minutes)

Recipe View 3 mins Beat in the eggs, one at a time, mixing until just smooth after each addition. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared gingersnap crust. (2 minutes)

Recipe View 1 hrs 30 mins Bake in the preheated oven for 90 minutes, or until the center of the cheesecake is just set and slightly jiggly. (90 minutes)

Recipe View 1 hrs Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking. (60 minutes)

Recipe View 1 hrs Remove from the oven and let cool completely at room temperature. (60 minutes)

Recipe View 6 hrs Cover and refrigerate overnight, or for at least 6 hours, to allow the cheesecake to fully set. (360 minutes)

Recipe View 5 mins Before serving, gently run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan sides and carefully transfer the cheesecake to a serving plate.