Pumpkin Cheesecake with Gingersnap Crust

Preparation

To make the crust, preheat oven to 350℉. Spray a 9" springform pan with baking spray and wrap the bottom and sides with a single sheet of foil to prevent water from leaking in. Place the gingersnaps and brown sugar in the bowl of a food processor and process until they are fine crumbs. Stir in the butter and press evenly into the bottom of the prepared springform pan. Bake in the oven for 10 minutes, remove, and let cool.

To make the filling, place the cream cheese and sugar into the bowl of a stand mixer with a paddle attachment. On medium-high speed, stopping a couple of time to scrape the sides down, mix until the cream cheese is smooth and there are no lumps. Add in the maple syrup, pumpkin puree, sour cream, flour, pumpkin pie spice, and vanilla extract. Mix until combined. Add in eggs one at a time until fully incorporated. Pour into the springform pan.

Place pan into a water bath, making sure the water is at least an 1" up the sides of the pan. Bake for 1 hour and 15 minutes. Shut the oven off and, without opening the oven door, let the cheesecake rest in the oven for an hour. Remove from the oven, wrap with plastic, and chill in the refrigerator for at least 6 hours. Serve with whipped cream.