Ingredients:

  • 2 cups (175g) finely crushed Ginger Snap Cookies
  • 6 tablespoons (85g) melted Unsalted Butter
  • 1 tablespoon (12g) Granulated Sugar (for crust)
  • 16 oz (450g) full-fat Cream Cheese, softened
  • 1 cup (225g) Small-Curd Cottage Cheese, drained well
  • 1 cup (240g) Pumpkin Purée (not pie filling)
  • 1 cup (200g) Granulated Sugar (for filling)
  • 1/4 cup (50g) Light Brown Sugar, packed
  • 3 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Wrap the exterior bottom and sides of a 9-inch springform pan tightly in 2–3 layers of heavy-duty foil.
  2. Make the crust: Combine the crushed cookies, melted butter, and 1 tablespoon of sugar. Press mixture evenly into the bottom of the prepared springform pan. Chill in the freezer for 15–20 minutes.
  3. Bake the crust for 8 minutes, then reduce the oven temperature to 325°F (160°C) and allow it to cool slightly.
  4. In a large bowl, beat the softened cream cheese until completely smooth. Add the well-drained cottage cheese and beat until the mixture is silky.
  5. Gradually beat in the granulated sugar and brown sugar, then mix in the pumpkin purée, vanilla, spices, and salt until just combined.
  6. Beat in the eggs one at a time, mixing only until just incorporated after each addition. Do not overmix after the eggs are added.
  7. Pour the filling over the chilled crust. Gently tap the pan on the counter a few times to release large air bubbles.
  8. Prepare the water bath (bain-marie): Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake at 325°F (160°C) for 60–75 minutes. The edges should look set, but the very centre should still have a slight wobble.
  10. Crucial Cooling Protocol: Turn the oven OFF. Prop the oven door open slightly (using a wooden spoon) and allow the cheesecake to cool slowly inside the oven for 1 hour.
  11. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator, covered, for at least 6 hours before serving.