Ingredients:

  • 9 oz (250 g) Ginger Snap Biscuits (Cookies), finely ground
  • 1 Tbsp (15 g) Granulated Sugar
  • 5 Tbsp (70 g) Unsalted Butter, melted (for crust)
  • 4 Tbsp (56 g) Unsalted Butter (for browning)
  • 2 ½ tsp (8 g) Gelatin Powder (unflavored)
  • ¼ cup (60 ml) Cold Water
  • 16 oz (450 g) Full-Fat Cream Cheese, softened, room temperature
  • 1 cup (225 g) Pumpkin Purée (100% pure, excess moisture pressed out)
  • ¾ cup (150 g) Light Brown Sugar, packed
  • ½ cup (60 g) Powdered Sugar (Icing Sugar), sifted
  • 1 tsp (5 ml) Vanilla Extract
  • 1 ½ tsp (7.5 g) Pumpkin Pie Spice Blend
  • ¼ tsp (1.5 g) Fine Sea Salt
  • 1 ½ cups (360 ml) Heavy Whipping Cream (35% fat), well chilled
  • 2 Tbsp (30 g) Powdered Sugar (Icing Sugar) (for cream)

Instructions:

  1. Prepare the Pan: Line the base of the 9-inch springform pan with parchment paper.
  2. Make the Crust: Combine the ground ginger snaps, melted butter, and granulated sugar. Press the mixture firmly and evenly into the base of the prepared pan.
  3. Bake (Optional but Recommended): Bake the crust at 350°F (175°C) for 8 minutes. Remove and allow to cool completely on a wire rack.
  4. Brown the Butter: Melt the 4 Tbsp of unsalted butter in a small saucepan over medium heat. Continue heating, stirring often, until brown milk solids form at the bottom, emitting a nutty aroma (approx. 5–8 minutes). Immediately pour the brown butter into a small bowl to halt cooking. Set aside to cool to room temperature.
  5. Bloom the Gelatin: Sprinkle the gelatin powder over the cold water in a small heatproof bowl. Let it sit for 5 minutes until spongey.
  6. Dissolve the Gelatin: Gently heat the gelatin mixture until completely dissolved and clear (Do not boil). Set aside.
  7. Whip the Cheese Base: Using a stand mixer, beat the room temperature cream cheese, brown sugar, powdered sugar, vanilla, salt, and spice blend until perfectly smooth and creamy—about 3 minutes.
  8. Incorporate the Pumpkin: Beat in the pumpkin purée until just combined.
  9. Add Brown Butter and Stabiliser: Slowly stream in the cooled brown butter, mixing on low speed. Next, pour in the warm (but not hot) dissolved gelatin while the mixer is running. Mix for 30 seconds to fully incorporate.
  10. Whip the Cream: In a separate, chilled bowl, whip the heavy cream and 2 Tbsp of powdered sugar until stiff peaks form.
  11. Fold: Gently fold the whipped cream into the pumpkin mixture in two additions using a large rubber spatula. This keeps the filling light and airy.
  12. Fill and Chill: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  13. Set: Cover lightly and refrigerate for a minimum of 6 hours, preferably overnight, until firm to the touch.
  14. Unmould and Serve: Before serving, carefully run a thin, hot knife around the edge of the pan, then release the springform collar. Decorate as desired.