Pumpkin Cheesecake

Crust:

• 24  gingersnap cookies
• 3 tbsp unsalted butter, softened and cubed

Filling:

• 16oz cream cheese, softened and cut into 12 pieces, room temperature
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature
• 1 cup pumpkin purée
• pinch kosher salt
• ½ tsp ground cinnamon
• ¹⁄8 tsp ground allspice
• 1⁄8 tsp ground nutmeg
• 8oz crème fraîche, or plain greek yogurt, room temperature

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

1. Preheat the oven to 325°F. 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. Lightly coat the inside of a springform pan with nonstick spray; reserve.
2. Prepare the crust. Insert the chopping blade into the work bowl of the food processor. Add the cookies and pulse about 10 times to chop, then process to finely grind, about 20 seconds. Add the butter and pulse about 5 times to combine. Remove and press into the bottom of the prepared pan. Reserve.
3. Prepare the filling. Remove the chopping blade to wipe out work bowl, and then replace the chopping blade. Add the cream cheese. Pulse about 5 times, scrape down sides of bowl, and then process for 30 to 35 seconds until creamy. Add the sugars and pulse a few times, and then process until homogenous, stopping to scrape down the sides of the bowl as needed. With the unit running, add the vanilla and eggs, one at a time, until combined.
4. Stop the unit to add the pumpkin, salt and spices. Pulse until combined, scraping down as needed. Pulse in the crème fraîche until combined.
5. Pour the cream cheese mixture into the prepared pan. Open the oven; if any of the water has evaporated from the baking pan in the oven, add some more. Place the cheesecake on the middle rack. Bake for 1 hour and then turn the oven off and let rest in the oven for an additional hour. Cool cheesecake completely on a cooling rack, then cover and refrigerate for at least 8 hours.