Ingredients:

  • 1.5 cups (180g) gingersnap cookie crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 0.25 tsp (1.5g) ground cinnamon
  • 24 oz (680g) full-fat block cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 15 oz (425g) 100% pure pumpkin puree
  • 3 large (150g) eggs, room temperature
  • 1 cup (240g) sour cream, room temperature
  • 2 tsp (5g) vanilla extract
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 0.25 tsp (1g) ground cloves
  • 0.5 tsp (3g) salt
  • 1 cup (200g) granulated sugar for caramel
  • 6 tbsp (85g) unsalted butter, cubed
  • 0.5 cup (120ml) heavy cream, room temperature
  • 1 tsp (5g) flaky sea salt

Instructions:

  1. Preheat oven to 325°F (160°C). Combine gingersnap crumbs, melted butter, and cinnamon. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and cool completely.
  2. Beat softened cream cheese and sugar on medium-high until smooth. Reduce speed to low and stir in pumpkin puree, sour cream, vanilla, cinnamon, ginger, cloves, and salt. Add eggs one at a time, mixing only until incorporated.
  3. Prepare the cheesecake for a precision bake by wrapping the outside of the springform pan in heavy-duty aluminum foil to create a water bath seal and bake according to temperature control guidelines.
  4. Prepare salted caramel by melting sugar in a heavy-bottomed saucepan, stirring in cubed butter and heavy cream, and finishing with flaky sea salt.