Ingredients:

  • 1.5 cups (180g) gingersnap cookie crumbs
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tbsp (8g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60g) sour cream, room temperature
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (100g) pumpkin puree
  • 1/3 cup (65g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Combine gingersnap crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8 minutes to set, then remove and let it cool slightly.
  4. Beat 16 oz of cream cheese and 1/2 cup sugar until velvety and smooth.
  5. Add two eggs one at a time, mixing on low speed just until combined.
  6. Stir in the vanilla and sour cream.
  7. Pour the classic cheesecake batter over the crust and smooth the top with a spatula.
  8. In a separate bowl, beat 8 oz of cream cheese and 1/3 cup brown sugar.
  9. Mix in the pumpkin puree, pumpkin pie spice, and cinnamon.
  10. Beat in one egg until the batter is a uniform, deep orange.
  11. Gently pour the pumpkin layer over the classic base.
  12. Bake for 45 minutes, then allow to cool gradually before chilling in the refrigerator for 6 hours.