2 8-ounceblocks full-fat Philadelphia cream cheese softened to room temperature, 450 g
1cuppumpkin puree canned, 225 g/ 8 oz, Note 3
1cupicing sugar 100 g/ 3.5 oz
2teaspoonspumpkin spice mix Note 4
⅛teaspoonfine sea salt
sprinkles or more whipped cream to decorateoptional
Grease and line the bottom of a springform with parchment paper.
Crush gingersnaps: Place the cookies in a food processor and crush them finely (Note 1).
Make the crust: Melt the butter. Mix the butter and the cookie crumbs until they hold together. Pack them tightly into the prepared springform, and place the form in the freezer while you make the filling.
Whip the heavy cream into stiff peaks and set it aside.
Combine filling: Beat the cream cheese on medium speed until smooth and lighter in color. Add the canned pumpkin, icing sugar, vanilla extract, spices, and salt. Beat until smooth and creamy, scraping down the bowl’s walls as needed (use a rubber spatula).
Carefully fold in the whipped cream using the rubber spatula. Do it gently, and don’t stir too much, as you want the filling to be airy.
Refrigerate cheesecake: Pour the filling over the crust. Cover the springform with plastic wrap and refrigerate the pumpkin cheesecake overnight. Keep refrigerated until ready to serve.
Decorate to your liking, either with sprinkles or whipped cream.
If you don’t have a food processor, place the cookies in a Ziplock bag. Close the bag and crush the cookies with a rolling pin or another heavy object.