Pumpkin Cheesecake

Preheat oven to 350 degrees F (180 degrees C). Take a 9 inch springform pan and grease the bottom of it liberally with butter or shortening.

In a food processor or by hand with a rolling pin, crush the Ginger Snap Cookies (20) into fine crumbs in a ziplock bag.

Mix the cookie crumbs with the Brown Sugar (4 Tbsp), Pumpkin Pie Spice (1 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), and Butter (1/3 cup).

Transfer the mixture to the prepared springform pan and press it very firmly into an even layer to form the crust. Bake the crust for 10 minutes to let it set.

When it's done, take it out and set it aside, Reduce the oven heat to 325 degrees F (160 degrees C). Then, prepare the filling.

In a bowl of a stand mixer, beat together the Cream Cheese (2 cups), Pumpkin Cream Cheese (1 cup). Mascarpone Cheese (4 Tbsp), and 100% Pumpkin Purée (1 can) until they are thoroughly combined and fluffy.

Add in the Granulated Sugar (1 cup), Dark Brown Sugar (1/2 cup), Pumpkin Pie Spice (1 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), Salt (1/4 tsp), and Vanilla Extract (1/2 tsp) and let them get completely stirred in.

Add in the Eggs (3) and the yolk of the Egg (1). Mix, then add the All-Purpose Flour (2 Tbsp) and mix until it is a smooth batter.

Liberally grease the sides of the springform pan now with more butter so that the cheesecake doesn't stick to the sides. Transfer the batter into the prepared pan and put the pan on a sheet tray with a big lip. Put the tray in the oven and pour water into the tray around the pan.

Bake the cheesecake for an hour and 15 minutes, until cooked through and set.

Once it's done, take it out and let the cake cool for about 10 minutes releasing it from the springform pan.

Let it cool for another 5-10 minutes before covering it and putting it in the refrigerator.

Let the cheesecake chill for at least 3-4 hours before serving. When you're ready to serve, cut the cheesecake into desired pieces and drizzle each piece with Salted Caramel Sauce (to taste).