Smoked Pumpkin Cheesecake with Brown Butter Gingersnap Crust

How to Make Smoked Pumpkin Cheesecake with Brown Butter Gingersnap Crust

1. 1

   Step 1: Prepare the brown-butter gingersnap crust

   Brown the butter in a small saucepan over medium heat, swirling until it turns golden and smells nutty, then let it cool slightly. Pulse the gingersnaps in a food processor to fine crumbs, combine with the cooled brown butter and 1/4 tsp salt, press into the bottom and 1/2 inch up the sides of a 9-inch springform pan, and chill in the fridge while you make the filling.

   For this step

   • 1 3/4 cupsGingersnap cookies, finely crushed
   • 6 tbspUnsalted butter (browned), melted
   • 1/4 tspKosher salt
   
2. 2

   Step 2: Make the pumpkin cream cheese filling

   Beat room-temperature cream cheese in a large bowl until smooth, then add brown sugar and beat until incorporated. Mix in pumpkin puree, eggs (one at a time), sour cream, pumpkin pie spice, vanilla and a pinch of salt, scraping the bowl until the batter is homogeneous and silky but not overbeaten.

   For this step

   • 24 ozCream cheese, room temperature
   • 3/4 cupLight brown sugar, packed
   • 1 cupPumpkin puree (not pumpkin pie filling)
   • 3 countLarge eggs
   • 1/2 cupSour cream
   • 2 tspPumpkin pie spice
   • 1 tspPure vanilla extract
   
3. 3

   Step 3: Assemble and gently smoke

   Pour the filling into the chilled crust and smooth the top. Place the springform (set on a baking sheet) uncovered in a smoker set to low heat (about 200°F / 95°C) with mild wood (apple or cherry) and smoke for 20–30 minutes to impart a subtle smoky aroma; the goal is a whisper of smoke, not heavy flavor. Remove the pan from the smoker and immediately prepare for the water bath.
   
4. 4

   Step 4: Bake in a water bath until set

   Preheat the oven to 325°F (160°C). Wrap the springform base in foil and set it in a roasting pan; add hot water to the pan to come halfway up the sides. Bake 55–65 minutes until the edges are set and the center still jiggles slightly when nudged. Turn off the oven, crack the door, and let the cheesecake rest in the warm oven for 30 minutes to reduce cracking.
   
5. 5

   Step 5: Cool and chill thoroughly

   Remove the cheesecake from the water bath and let it cool to room temperature on a rack, then refrigerate, still in the springform, for at least 6 hours or overnight to fully set and develop flavor.
   
6. 6

   Step 6: Release, slice and serve

   Run a thin knife around the pan before releasing the springform to get clean slices. Serve chilled or at cool room temperature; the smoky note plays beautifully with whipped cream, a sprinkle of extra gingersnap crumbs, or a drizzle of caramel if desired.
   

1. Brown the butter in a small saucepan over medium heat, swirling until it turns golden and smells nutty, then let it cool slightly. Pulse the gingersnaps in a food processor to fine crumbs, combine with the cooled brown butter and 1/4 tsp salt, press into the bottom and 1/2 inch up the sides of a 9-inch springform pan, and chill in the fridge while you make the filling.
2. Beat room-temperature cream cheese in a large bowl until smooth, then add brown sugar and beat until incorporated. Mix in pumpkin puree, eggs (one at a time), sour cream, pumpkin pie spice, vanilla and a pinch of salt, scraping the bowl until the batter is homogeneous and silky but not overbeaten.
3. Pour the filling into the chilled crust and smooth the top. Place the springform (set on a baking sheet) uncovered in a smoker set to low heat (about 200°F / 95°C) with mild wood (apple or cherry) and smoke for 20–30 minutes to impart a subtle smoky aroma; the goal is a whisper of smoke, not heavy flavor. Remove the pan from the smoker and immediately prepare for the water bath.
4. Preheat the oven to 325°F (160°C). Wrap the springform base in foil and set it in a roasting pan; add hot water to the pan to come halfway up the sides. Bake 55–65 minutes until the edges are set and the center still jiggles slightly when nudged. Turn off the oven, crack the door, and let the cheesecake rest in the warm oven for 30 minutes to reduce cracking.
5. Remove the cheesecake from the water bath and let it cool to room temperature on a rack, then refrigerate, still in the springform, for at least 6 hours or overnight to fully set and develop flavor.
6. Run a thin knife around the pan before releasing the springform to get clean slices. Serve chilled or at cool room temperature; the smoky note plays beautifully with whipped cream, a sprinkle of extra gingersnap crumbs, or a drizzle of caramel if desired.