Ingredients:

  • 200g gingersnap cookie crumbs
  • 56g unsalted melted butter
  • 12g brown sugar
  • 1.5g salt
  • 450g cream cheese, softened
  • 120g plain Greek yogurt
  • 65g maple syrup
  • 5ml vanilla extract
  • 2 large eggs
  • 225g cream cheese, softened
  • 120g pumpkin puree
  • 50g maple syrup
  • 2g ground cinnamon
  • 1g ground ginger
  • 0.5g ground nutmeg
  • 1 large egg

Instructions:

  1. Pulse gingersnap cookies in a food processor until they reach a fine, sandy consistency.
  2. Mix in melted butter, brown sugar, and salt until the mixture resembles wet sand.
  3. Firmly press the crust mixture into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes, then let cool.
  4. Beat softened cream cheese and Greek yogurt until smooth and devoid of lumps.
  5. Blend in maple syrup and vanilla extract.
  6. Add eggs one at a time on low speed, mixing just until combined.
  7. Pour the batter over the cooled crust and smooth the top with a spatula.
  8. In a separate bowl, beat the remaining cream cheese until smooth.
  9. Stir in the pumpkin puree, maple syrup, cinnamon, ginger, and nutmeg.
  10. Mix in the final egg until the batter is a uniform color.
  11. Gently spoon the pumpkin mixture over the plain layer, swirling slightly with a knife or smoothing for a clean line.
  12. Wrap the bottom of the springform pan in double-layered foil and place it in a roasting pan filled with 1 inch of hot water.
  13. Bake in the water bath until set, then chill for 6 hours before serving.