Name: Pumpkin Cheesecake
Yield: Makes 8 servings
Ingredients: 1 cup plus 1 tablespoon unbleached all-purpose flour; 3/4 teaspoon baking soda; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon ground cinnamon; 1/2 cup sugar; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, divided, plus more for foil; 1 large egg; 2 tablespoons mild-flavored (light) molasses; 1 1/2 teaspoons finely grated peeled ginger; 1/4 cup (packed) dark brown sugar; 2 1/2 cups whole-milk ricotta; 1/2 cup plus 1 tablespoon mascarpone; 1/3 cup sugar; 4 large egg yolks; 2 large eggs; 3/4 teaspoon kosher salt, divided; 1 cup canned pure pumpkin purée; 1/4 cup (packed) dark brown sugar; 1/4 cup heavy cream; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cardamom; A 9"-diameter springform pan; 18"-wide heavy-duty foil

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Pumpkin CheesecakeHischeimer & Hamilton

This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil.

Recipe notes

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