Pumpkin Cheesecake with Gingersnap Cookie Crust

Makes one 8" cake; 12 servings

Crust:
Nonstick cooking spray
8     ounces finely crushed gingersnap cookie crumbs
2     to 3 tablespoons granulated sugar (to taste)
1⁄8  teaspoon kosher salt
6     tablespoons unsalted butter, melted
Filling:
16   oz cream cheese, softened and cut into 12 pieces, room temperature
½    cup packed light brown sugar
¼    cup granulated sugar
4     large eggs, room temperature
1     teaspoon pure vanilla extract
1     cup pumpkin purée
8     oz plain Greek yogurt, room temperature
½    teaspoon ground cinnamon
¹⁄8  teaspoon ground allspice
1⁄8  teaspoon ground nutmeg
       pinch kosher salt

Nutritional information per serving: Calories 334 (60% from fat) | carb. 27g | pro. 6g | fat 22g sat. fat 12g | chol. 122mg | sod. 258mg | calc. 36mg | fiber 1g

For the crust:

1. Preheat the oven to 350°F. Lightly coat the inside of an 8-inch springform pan with nonstick cooking spray; reserve.
2. Put the cookie crumbs, sugar, and salt in the bowl of a Cuisinart® stand mixer. Attach the flat mixing paddle. Mix on Speed 2 to combine, about 30 seconds.
3. With the mixer running, slowly add the melted butter, and mix until the crumbs are totally coated, about 2 minutes.
4. Transfer the crumbs to the prepared pan, and press into an even layer. Use the bottom of a glass or custard cup to firmly tamp down the crust.
5. Bake until edges start to brown, 10 to 15 minutes.
6. Remove from the oven, and place on a wire rack to cool completely.

For the filling:

1. Place a baking pan on the bottom rack of the oven, and fill with water. Position the other rack in the middle of the oven, directly over the water-filled pan. Preheat the oven to 325°F.

2. Add the cream cheese to the bowl of a Cuisinart® stand mixer. Attach the flat mixing paddle, and mix on Speed 2 until just smooth, about 1 minute. Add the sugars and mix until completely smooth.
3. Add the eggs, one at a time, allowing each to fully incorporate before adding the next egg. Scrape the entire bowl after every other addition. Add the vanilla and mix to fully combine.

1. Stop the mixer to add the pumpkin, yogurt, spices, and salt. Mix on Speed 2 until fully smooth, 1½ to 2 minutes.
2. Pour the cream cheese mixture into the prepared pan. Open the oven; if any of the water has evaporated from the baking pan, add some more. Place the cheesecake on the middle rack. Bake for 1 hour. Turn the oven off and let the cheesecake rest in the oven for an additional hour. Cool the cheesecake completely on a cooling rack, then cover and refrigerate for at least 8 hours before serving.