The best pumpkin cheesecake

Ingredients:

Cake

• 400 g gingerbread cookies (about 46 pcs.)
• 110 g unsalted butter, melted
• 0.5 tsp coarse salt
• Special equipment: springform pan with a diameter of 25 cm.

Filling

• 4 packages of 220g cream cheese, room temperature
• 1.5 cups granulated sugar
• 5 large eggs, room temperature
• 0.5 cup sour cream, room temperature
• 1 tbsp vanilla extract
• 0.5 tsp coarse salt
• 1 and 1/4 cups pumpkin puree
• 1 teaspoon ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• A pinch of freshly grated nutmeg

Spiced pumpkin seeds

• 1/3 cup raw, shelled pumpkin seeds
• 1 tsp rapeseed oil (canola)
• 1 tbsp. granulated sugar
• 0.5 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 teaspoon coarse salt
• A pinch of ground cloves

Pumpkin caramel

• 3/4 cup granulated sugar
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter, diced
• 1/4 cup pumpkin puree
• 0.5 tsp ground cinnamon
• 0.5 tsp vanilla extract
• 0.5 tsp coarse salt
• A pinch of ground ginger
• A pinch of ground cloves
• Whipped cream, for serving

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 160°C.
2. Cake:
   
   Place the gingersnaps, melted butter, and salt in a food processor. Process until the mixture resembles coarse sand, about 30 seconds. Pour the mixture into a 10-inch (25 cm) pan and press it into the bottom and up the sides. Bake until the crust is deep golden brown, about 12 minutes.
3. Transfer the cake to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place it in a roasting pan.
4. Filling:
   
   Place the cream cheese in the bowl of a stand mixer and beat with the paddle attachment on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla, and salt and beat until smooth.
5. Transfer 3 cups of cheesecake filling to a medium bowl. Add pumpkin puree, cinnamon, ginger, cloves, nutmeg, and 1/4 cup water and stir with a rubber spatula until smooth. Bring water to a boil in a saucepan or kettle.
6. Spoon 1 cup of plain cheesecake filling into the center of the cooled crust. Spoon 1 cup of pumpkin filling into the center of the plain filling. The filling will spread as you add more, expanding and forming concentric circles. Repeat with the remaining filling, adding 1/2 cup at a time and alternating flavors until all the filling is used.
7. Carefully place the roasting pan in the oven (do not remove the rack). Pour enough hot water into the roasting pan to come halfway up the sides of the foil-lined pan.
8. Bake until the top of the cheesecake is golden brown around the edges but the center is still jiggly, about 1 hour 20 minutes. Turn off the oven and let the cheesecake sit in the oven until the center is slightly set, about 1 hour (see Note).
   
   Note
   
   A cheesecake with a jiggly center may not seem ready, but don't bake it any longer. It will set as it cools.
9. Carefully remove the cheesecake from the pan and transfer it to a wire rack. Cool to room temperature. Cover and refrigerate for at least 8 hours or overnight.
10. Spiced pumpkin seeds:
    
    Preheat oven to 350°F (175°C). Combine pumpkin seeds, butter, sugar, cinnamon, ginger, salt, and cloves in a small bowl. Spread the mixture evenly on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
11. Pumpkin caramel:
    
    In a small saucepan over medium heat, melt the sugar until caramelized and deep amber (250°F on a candy thermometer), about 4 minutes, whisking occasionally. Reduce heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Stir in the pumpkin puree, cinnamon, salt, vanilla, ginger, and cloves until smooth. Remove from heat and let cool slightly before serving.
12. Innings:
    
    Let the cheesecake sit at room temperature for 30 minutes before serving. Open the ring of the pan and remove it. Sprinkle the top outer edge of the cheesecake with spiced pumpkin seeds. Dip a knife in hot water and wipe dry, then slice the cheesecake, wetting and wiping the knife after each cut. Serve with a dollop of whipped cream and pumpkin caramel.