Ingredients:

  • 9 oz (250 g) Speculoos/Biscoff Biscuits (or ginger snaps/digestives)
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • 1 Tbsp (15 g) Light Brown Sugar, packed
  • 32 oz (900 g) Full-Fat Cream Cheese, fully softened
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (240 g) Pumpkin Purée (not pumpkin pie filling)
  • 4 Large Eggs, room temperature
  • 1 Egg Yolk, room temperature
  • 1 tsp (5 ml) Vanilla Extract, good quality
  • 1 tsp (5 g) Fresh Ginger, grated (or 1/2 tsp ground ginger)
  • 1 tsp (5 ml) Ground Cinnamon
  • 1/2 tsp (2.5 ml) Ground Nutmeg, freshly grated preferred
  • 1/4 tsp (1.25 g) fine Sea Salt

Instructions:

  1. Preheat oven to 325°F (160°C). Grease the 9-inch springform pan. Completely wrap the exterior bottom and sides of the springform pan with two layers of heavy-duty foil to prevent water seepage. Place a kettle on to boil water. Place the large roasting pan inside the oven, ready to receive the cheesecake and hot water.
  2. Pulse the Speculoos biscuits, brown sugar, and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Transfer the mixture to the prepared springform pan. Press firmly and evenly across the bottom and slightly up the sides (about 1.5 inches / 4 cm). Bake the crust for 8 minutes, then remove and let cool while preparing the filling.
  3. In a large bowl, beat the softened cream cheese on medium speed until perfectly smooth and lump-free (about 2 minutes), scraping down the bowl frequently. Gradually add the granulated sugar and beat until just combined. Beat in the pumpkin purée, vanilla extract, grated ginger, cinnamon, nutmeg, and salt until uniform.
  4. Add the four whole eggs and the extra yolk. Mix gently on low speed only until just combined and the yellow streaks disappear. Overmixing at this stage incorporates air, which leads to cracks upon cooling.
  5. Pour the cheesecake mixture into the cooled crust and smooth the top. Carefully place the foil-wrapped springform pan inside the roasting pan already in the oven. Pour boiling water into the roasting pan until the water level reaches about halfway up the sides of the springform pan. Bake for 65–70 minutes, until the edges are set and the centre has a slight wobble.
  6. Turn off the oven, but do not open the door for 1 hour. This slow temperature descent prevents cracking. Remove the cheesecake from the water bath and the oven, remove the foil wrapper, and let it cool completely on a wire rack at room temperature (about 1 hour).
  7. Once fully cooled, cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, ideally overnight, to fully set the structure.
  8. When ready to serve, carefully run a thin knife dipped in hot water around the edge of the pan before unclamping the springform sides. Garnish as desired, such as with Crème Fraîche Whipped Cream or candied ginger shards.