Pumpkin puts a spicy spell on this gingersnap-crusted cheesecake marbled in a spooky spider web pattern.
- cooking spray
- 48 gingersnap cookies
- ½ cup pecan pieces
- ½ cup salted butter, melted
- 4 (8 ounce) packages cream cheese, at room temperature
- 1 ½ cups white sugar
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 ½ teaspoons pumpkin pie spice blend
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
- Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
- Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
- Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
- Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
- Pour about 1/2 of the batter into a different bowl and set aside.
- Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
- Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
- Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
- Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
- Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
- Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
- Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
- Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.