Everyone likes cheesecake, and this version is especially welcome during the autumn months when pumpkins are at their prime. Rich and creamy, it could even take the place of pumpkin pie at Thanksgiving, if you fancy a break from tradition!
We like using Earthbound Farm Organic Ginger Snaps for the crust, but you can use graham cracker or shortbread cookie crumbs, too. Canned pumpkin purée works well — or try making your own with our recipe. Once baked, the cheesecake needs to be cooled and chilled before serving, so be sure to plan accordingly. Leftovers will keep, refrigerated, for up to 4 days.
Position a rack in the middle of the oven and preheat to 350 degrees F.
Place the cookie crumbs and sugar in a small bowl and whisk to blend. Add the melted butter and stir to combine. Press the mixture onto the bottom of an 8-inch springform pan. Bake the crust until golden brown, 10 to 12 minutes. Set aside to cool.
Place the sugar and crystallized ginger in the bowl of a food processor and pulse until the ginger is finely chopped. Add the cream cheese and process until the mixture is smooth. Add the eggs, half and half, flour, ground ginger, nutmeg, cloves, and salt, and pulse the machine until the mixture is just combined. Remove about 2/3 cup of the mixture and set aside.
Add the pumpkin purée to the remaining batter in the food processor and pulse just until combined. Pour this mixture into the prepared crust. Drizzle the reserved 2/3 cup of batter over the top of the pumpkin mixture, and then lightly swirl it to create a decorative orange-and-white pattern.
Place the pan on a rimmed baking sheet and bake until the center of the cheesecake is just set, but still jiggly, 30 to 35 minutes. Transfer the pan to a wire rack to cool completely, then cover the pan with foil or plastic wrap and refrigerate until thoroughly chilled, 4 to 6 hours. Remove the sides of the springform pan and slice into thin wedges to serve.