Pumpkin Cheesecake with Cinnamon Whipped Cream

Ingredients:

Warp:

• 30 pcs square gingerbread cookies
• 6 tbsp (85 g) melted unsalted butter

Filling:

• 4 packs (225 g) Philadelphia cream cheese, room temperature
• 1 can (425 g) of pumpkin
• 1 and 3/4 cups sugar
• 5 eggs of category CO
• 1.5 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp. grated nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine salt
• 1 tbsp vanilla extract
• 2 tbsp. premium wheat flour
• Whipped cream with cinnamon, for serving

Cinnamon Whipped Cream:

• 1 cup chilled heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 teaspoon ground cinnamon

Preparation:

1. Preheat oven to 180°C.
   
   Place the gingersnaps in the bowl of a food processor and process until finely ground. Transfer to a large bowl and add the melted butter. Mix well. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake until golden brown, about 10 minutes.
   
   Remove from oven and let cool completely while you prepare the filling.
2. Bring a kettle of water to a boil. Place the cream cheese and sugar in a large bowl and beat with an electric mixer until light and fluffy, about 2-3 minutes. Add the pumpkin and beat until combined. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Beat well. Add the flour and beat until combined.
3. Line the sides and bottom of a springform pan with heavy-duty aluminum foil. Pour the filling into the pan and place it in a small baking dish. Pour hot water from a kettle into the baking dish until it reaches halfway up the sides of the springform pan, about 3.5–4 cm. Bake for about 1 hour 20 minutes; if you gently shake the pan, the center of the cheesecake should jiggle slightly. Remove the cake from the water-filled pan and let it cool on a wire rack.
   
   Once the cheesecake has cooled, run a paring knife along the edges to loosen it from the pan. Refrigerate the cheesecake for at least 4 hours before serving. Serve with cinnamon whipped cream and your favorite syrup.
4. Cinnamon Whipped Cream: Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and foamy. Add the powdered sugar, vanilla extract, and cinnamon and beat until medium peaks form. Yield: 1.5 - 2 cups.