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Wrap 2 sheets of heavy duty aluminum foil tightly around a spring form pan
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Using a food processor, pulse gingersnaps until they become fairly fine crumbs
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Transfer to a mixing bowl, add sugar and melted butter, and stir to combine and all crumbs are evenly coated
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Transfer to the spring form pan, using hands press across bottom and up the sides
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Set aside
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Add the cream cheese to a bowl of a stand mixer fitted with the paddle attachment
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Beat cream cheese on low until fluffy, 2-3 minutes
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Combine brown sugar and confectioner's sugar in a bowl, sift in flour
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With the mixer still running on low, add the sugar - flour mix to cream cheese a little at a time
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Add vanilla bean paste and pumpkin, scrape down sides if necessary
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Add eggs, one at a time, making sure each is incorporated before adding the next
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Turn of mixer, remove bowl, and tap on counter several times to remove air pockets, set aside for 20 minutes or so
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Preheat oven to 350
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Put the prepared spring form in the large roasting pan
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Transfer batter to the prepared spring form pan
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Boil about 6-8 cups water in a teapot or in the microwave in a measuring cup that can pour safely
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Put the pan on the oven rack
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Pour boiling water in the roasting pan, halfway up the sides of the spring form pan, careful not to splash the water on the cheesecake (or yourself)
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Bake at 350 for 45 minutes
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Reduce heat to 325 and bake an additional 60 minutes
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Turn off oven, leave door open halfway with the cheesecake still inside for 30 minutes
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Remove from oven and cool completely
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Refrigerate overnight