Pumpkin Cheesecake With Gingersnap and Hazelnut Crust (Vegetarian)
FOR THE CRUST:
1¼ cups (about 8 oz.) finely ground gingersnap cookie crumbs
¾ cup finely ground hazelnuts
6 Tbsp. unsalted butter, melted
3 Tbsp. packed light brown sugar
FOR THE TOPPING:
3 Tbsp. sugar
1 tsp. vanilla extract
1 16-oz. container sour cream
FOR THE FILLING:
1 cup packed light brown sugar
1 tsp. ground cinnamon
¼ tsp. ground allspice
¼ tsp. ground ginger
3 (8-oz.) packages cream cheese, softened
½ cup heavy cream
⅓ cup maple syrup
2 tsp. vanilla extract
1 (15-oz.) can pumpkin puree
1. Make the crust: Heat oven to 325°. Wrap the outside of a 9″ springform pan with foil and set aside. Combine gingersnap crumbs, hazelnuts, butter, and brown sugar in a food processor, and process until evenly combined. Transfer to pan and press evenly into bottom and halfway up side; bake until set, about 10 minutes. Let cool and set aside.
2. Make the topping: Whisk together sugar, vanilla, and sour cream in a medium bowl until smooth; set aside.
3. Make the filling: Set a kettle of water to boil. In the bowl of a stand mixer fitted with a paddle, beat brown sugar, cinnamon, allspice, ginger, and cream cheese until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, until evenly incorporated. Add cream, syrup, vanilla, and pumpkin, and mix until smooth. Pour filling over crust and place springform pan into a large roasting pan; pour enough boiling water into roasting pan to come halfway up side of spring-form pan. Bake until filling jiggles slightly in the center when the pan is tapped on the side, about 1 hour and 45 minutes.
4. Pour sour cream topping over filling and gently smooth top; continue baking for 5 minutes. Remove springform pan from water bath and let cool completely to room temperature. Chill until set, at least 4 hours or overnight, before serving.