Ingredients:

  • 1.5 cups (180g) gingersnap cookies, crushed into fine crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 3/4 cup (150g) powdered sugar, sifted
  • 3/4 cup (180g) pumpkin purée
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1 cup (240ml) heavy whipping cream, chilled
  • 1/2 cup (120ml) heavy whipping cream, whipped to stiff peaks
  • 1 pinch ground cinnamon
  • 4 (15g) gingersnap cookie shards

Instructions:

  1. Combine the gingersnap crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a glass until level and compacted. Place in the freezer for 10 minutes.
  2. Press the pumpkin purée between paper towels to remove excess moisture to ensure a stable cheesecake structure.
  3. In a large bowl, beat the softened cream cheese and powdered sugar until the mixture is smooth and pale.
  4. Add the prepared pumpkin purée, vanilla extract, ground cinnamon, and ground ginger. Mix on medium speed until fully incorporated.
  5. In a separate chilled bowl, whip 1 cup of heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture using a rubber spatula to maintain aeration.
  6. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours to set.
  7. Garnish with whipped heavy cream, a pinch of cinnamon, and gingersnap cookie shards before serving.