Spice Swirls

These autumn cheesecakes are more velvety than your holiday look.

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PUMPKIN CHEESECAKE

SERVES 10

7 HR 20 MIN

CRUST

Cooking spray

8 oz. crisp ginger cookies

2 Tbsp. light brown sugar

¼ tsp. kosher salt

5 Tbsp. unsalted butter, melted, cooled

FILLING

1 1/4 cups (267 g.) packed light brown sugar

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. kosher salt

¼ tsp. ground cloves

3 (8-oz.) pkg. cream cheese, softened

4 large eggs, room temperature

1 (15-oz.) can pumpkin puree

2 tsp. pure vanilla extract

Whipped cream, for serving

1. Crust: Arrange a rack in center of oven; preheat to 350°. Grease a 9" springform pan with cooking spray.

2. In a food processor, pulse cookies, brown sugar, and salt until fine crumbs form. Add butter and continue to pulse until mixture resembles wet sand.

3. Pour mixture into prepared pan. Using the back of a spoon or a measuring cup, press into bottom and up sides of pan.

4. Bake crust until fragrant and a shade darker in color, 10 to 12 minutes. Transfer pan to a wire rack and let cool.

5. Filling: Reduce oven temperature to 325°. In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, cinnamon, ginger, nutmeg, salt, and cloves on low speed until combined. Add cream cheese and beat on medium speed until soft and creamy, 2 to 3 minutes.

6. Add eggs, one at a time, beating to blend and scraping down bowl after each addition. Beat in pumpkin puree and vanilla.

7. Bring a kettle or large pot of water to a boil. Wrap cooled springform pan in a double layer of foil, tightly crimping to ensure a watertight seal.

8. Pour pumpkin mixture into crust. Place springform pan in a large roasting pan. Fill roasting pan with hot water to come halfway up sides of springform pan.