Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Take a 9 inch springform pan and grease the bottom of it liberally with butter or shortening.
Step 2
In a food processor or by hand with a rolling pin, crush the
Ginger Snap Cookies (20)
into fine crumbs in a ziplock bag.
Step 3
Mix the cookie crumbs with the
Brown Sugar (55 g)
,
Pumpkin Pie Spice (2 g)
,
Ground Cinnamon (1 g)
,
Ground Nutmeg (1 g)
, and
Butter (75 g)
.
Step 4
Transfer the mixture to the prepared springform pan and press it very firmly into an even layer to form the crust. Bake the crust for 10 minutes to let it set.
Step 5
When it's done, take it out and set it aside, Reduce the oven heat to 325 degrees F (160 degrees C). Then, prepare the filling.
Step 6
In a bowl of a stand mixer, beat together the
Cream Cheese (455 g)
,
Pumpkin Cream Cheese (225 g)
.
Mascarpone Cheese (55 g)
, and
100% Pumpkin Purée (1 can)
until they are thoroughly combined and fluffy.
Step 7
Add in the
Granulated Sugar (200 g)
,
Dark Brown Sugar (110 g)
,
Pumpkin Pie Spice (2 g)
,
Ground Cinnamon (1 g)
,
Ground Nutmeg (1 g)
,
Salt (2 g)
, and
Vanilla Extract (2 mL)
and let them get completely stirred in.
Step 8
Add in the
Eggs (3)
and the yolk of the
Egg (1)
. Mix, then add the
All-Purpose Flour (15 g)
and mix until it is a smooth batter.
Step 9
Liberally grease the sides of the springform pan now with more butter so that the cheesecake doesn't stick to the sides. Transfer the batter into the prepared pan and put the pan on a sheet tray with a big lip. Put the tray in the oven and pour water into the tray around the pan.
Step 10
Bake the cheesecake for an hour and 15 minutes, until cooked through and set.
Step 11
Once it's done, take it out and let the cake cool for about 10 minutes releasing it from the springform pan.
Step 12
Let it cool for another 5-10 minutes before covering it and putting it in the refrigerator.
Step 13
Let the cheesecake chill for at least 3-4 hours before serving. When you're ready to serve, cut the cheesecake into desired pieces and drizzle each piece with
Salted Caramel Sauce (to taste)
.
