Pumpkin Cheesecake with Gingersnap Crust and Meringue Topping

Ingredients  

Crust

• 3/4 cup finely ground graham cracker crumbs, about 5 1/2 cookie sheets

• 3/4 cup finely ground gingersnap crumbs, 6-8 small cookies

• 1/3 cup granulated sugar

• 6 tbsp unsalted butter, melted 

Filling

• Two 8oz. pkgs. cream cheese, room temperature

• 1 cup pumpkin puree

• 2/3 granulated sugar

• 2 eggs, room temperature

• ¼ cup flour

• ¾ teaspoon cinnamon

• ½ teaspoon ginger

• salt

Meringue Topping

• 3 egg-whites

• 3/4 cup of granulated sugar

• Pinch of kosher salt

Directions

Crust:
Preheat the oven to 350°F.

In a food processor, pulse the graham crackers, gingersnap cookies, and sugar until finely ground. Add the melted butter and pulse until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10–12 minutes, until golden and fragrant. Remove from the oven and let the crust cool completely.

Filling:
While the crust cools, prepare the filling.

In a clean food processor, pulse the cream cheese until smooth. Add the granulated sugar and pumpkin puree, pulsing for 30 seconds.

Add the eggs and pulse again until incorporated. Then add the flour, cinnamon, ginger, and a pinch of salt, pulsing until the mixture is smooth.

Pour the filling into the springform pan over the cooled crust. Bake for 30–40 minutes, or until the filling is set but still slightly jiggly in the center.

Once baked, allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.

Meringue Topping:
Before serving, prepare the meringue.

In the bowl of an electric mixer, whisk together the egg whites, sugar, and salt. Place the bowl over a saucepan of simmering water, whisking constantly until the sugar has dissolved and the mixture is hot to the touch.

Transfer the bowl to the mixer stand and beat on medium-high speed for about 2 minutes. Increase the speed to high and beat until stiff peaks form.

Use a spatula to spread the meringue over the cheesecake, either mounding it in the center or spreading it to the edges. Create swirls and peaks using a spoon for a decorative look.

To Brown the Meringue:

• Using a culinary torch, hold it a few inches away from the meringue and lightly brown the peaks.

• Alternatively, place the cheesecake under a preheated broiler, watching carefully, as it can brown quickly.