Ingredients:

  • 1 ½ cups (150g) gingersnap cookies, finely crushed (about 24 cookies)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 24 ounces (680g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (225g) canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • ½ cup (120ml) heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine crushed gingersnaps, melted butter, and sugar. Press firmly into the bottom and up the sides of the tart pan. Chill for 1 hour.
  2. Preheat oven to 350°F (175°C).
  3. Beat cream cheese and sugar until smooth. Add pumpkin puree and mix until combined.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in heavy cream, flour, cinnamon, ginger, cloves, nutmeg, and vanilla extract until smooth.
  6. Pour the cheesecake filling into the chilled gingersnap crust.
  7. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door slightly, and let the tart cool in the oven for 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.
  9. Carefully remove the tart from the pan. Garnish as desired and serve chilled.