MAKES 8 to 10 SERVINGS
Thanksgiving comes around and everyone’s brain goes straight to pumpkin pie. I offer you this mildly spiced cheesecake with a spicy cinnamon sauce as a new way to feature the winter squash in a dessert. The gingersnap crust really sets the cheesecake apart, and the best part is that it can be refrigerated for a few days before serving—a huge plus when planning a busy holiday meal.
CRUST
2 tablespoons unsalted butter, melted
1⅓ cups finely crushed gingersnap cookies
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
FILLING
1 (15-ounce) can solid-pack pumpkin, about 1¾ cups
3 large eggs
⅓ cup plus 1 tablespoon heavy cream
2 teaspoons vanilla extract
1 pound cream cheese, at room temperature
¾ cup packed dark brown sugar, rubbed through a wire sieve to remove lumps
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
Pinch of kosher salt
Pinch of freshly ground black pepper
A few gratings of fresh nutmeg
CINNAMON CARAMEL SAUCE
1 cup heavy cream
2 (3-inch) cinnamon sticks
1 cup granulated sugar
⅓ cup water
Pinch of ground cinnamon (optional)
1. To prepare the crust: Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter the inside of a 9-inch springform pan with some of the melted butter. Wrap the outside of the pan in two layers of heavy-duty aluminum foil.
2. Mix the crumbs, ginger, and cinnamon together. Stir in the remaining melted butter and mix until the crumbs are moistened. Press the mixture firmly and evenly onto the bottom of the pan. Place the pan on an 18-by-13-inch half-sheet pan. Bake until the crust smells toasty, about 10 minutes. Remove the pan and sheet from the oven.
3. Meanwhile, make the filling: Whisk the pumpkin, eggs, cream, and vanilla together in a medium bowl until combined. Beat the cream cheese, brown sugar, cinnamon, ginger, cloves, salt, pepper, and nutmeg together in a heavy-duty standing mixer set on medium speed with the paddle attachment just until the cheese is smooth. Reduce the mixer speed to low and gradually mix in the pumpkin mixture, just until combined. Do not overmix. Pour the filling into the springform pan and smooth the top.
4. Place the springform pan in a large roasting pan. Place the pan setup in the oven and pour in enough hot water to come about ½ inch up the sides. Bake just until the edge of the cheese-cake is just beginning to brown and the filling moves as a unit when the pan is gently shaken, about 50 minutes.
5. Transfer the cheesecake in the pan to a wire cake rack set over a rimmed baking sheet (to catch the dripping water). Run a knife around the edge of the springform pan to loosen the cheesecake. Let cool for 15 minutes. Remove the foil and completely cool the cheesecake. Remove the sides of the pan. Refrigerate, uncovered, until chilled, at least 4 hours or up to 2 days.
6. To make the sauce: Bring the cream and cinnamon sticks to a simmer in a small saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Discard the cinnamon sticks.
7. Bring the granulated sugar and water to a boil in a medium saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle and washing down any sugar crystals on the sides of the saucepan with a pastry brush dipped in cold water, until the caramel has turned the color of an old penny and gives off wisps of smoke, 5 to 7 minutes. Gradually and carefully stir the hot cream (it will bubble and splatter) into the caramel and stir until the mixture is smooth. Stir in the ground cinnamon, if using. Let cool. (The sauce can be covered and refrigerated for up to 1 day. Bring to room temperature before serving.)
8. Using a thin sharp knife dipped in hot water, cut the chilled cheesecake into slices. Transfer the slices to dessert plates. Spoon the caramel sauce around each slice and serve.