Gingersnap Cookie Crust:

• 2 cups gingersnap cookie crumbs – Sally recommends Stauffers and not homemade (broken into pieces and ground in my food processor)
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 6 tbsp. unsalted butter, melted
• 1/4 cup granulated sugar or brown sugar, packed

Combine the ingredients and press into a 9-inch or 10-inch springform pan and pack it very tightly. I used my meat pounder to pack it into the bottom. A measuring cup would work fine as well. Freeze for 10-20 minutes while you make the filling. I did not pack the crumb mixture up the sides and I will do that next time.

Cheesecake Filling:

• 1 cup heavy cream or heavy whipping cream
• 2 (8 oz.) packages full-fat cream cheese, softened to room temperature (60 minutes)
• 1 cup pumpkin puree (has to be Libby’s)
• 3/4 cup confectioners’ sugar
• 1/4 cup light or dark brown sugar, packed
• 1 tsp. vanilla extract
• 2 tsp. pumpkin pie spice
• 1/2 tsp. ground cinnamon
• 1/8 tsp. kosher salt

Optional Garnishes:

• rosemary and sage sprigs around the bottom of the cheesecake
• fresh cranberries placed here and there
• pistachios placed here and there

I chilled the bowl and beaters so they were very cold in addition to the cream. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes; set aside. Be careful as you do not want to overmix.

Using a hand mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides as needed. Add the pumpkin, confectioners’ sugar and brown sugar and beat  on medium-high speed until combined. Add the vanilla, pumpkin pie spice, cinnamon and salt and beat until combined. There should be no pieces of cream cheese – I noticed I had a few.

Add the whipped cream on low speed until just combined. I actually did this by hand and did not use a mixer. Do this slowly as you don’t want to deflate the air in the whipped cream.

Remove the crust from the freezer and spread the filing into the crust. Cover tightly with plastic wrap or foil and refrigerate for at least 8 hours and up to 2 days. I chilled it for almost 2 days. The longer  refrigerated, the nicer the cheesecake will set up. Don’t use your freezer to do this!

With a sharp knife go all around the cheesecake to loosen it from the springform pan, remove the rim and place the cheesecake on a nice plate. I decorated around the cheesecake with rosemary and sage sprigs, cranberries and pistachios. I put the cheesecake back into the refrigerator while I made the whipping cream garnish.

Whipping Cream to garnish:

• 8 oz. heavy whipping cream,
• 2 tbsp. confectioners’ sugar or granulated sugar
• 1/2 tsp. vanilla extract

See Whipping Cream Eight Ways for more recipes

Decorate the top with whipped cream using a pastry bag and tip 1M.  I also drizzled some salted caramel. on top. Cut into slices cleaning the knife between slices.

Serve cheesecake with additional whipping cream, chopped pistachios and salted caramel.

Recipe by cookingwithauntjuju.com