Easy Pumpkin Cheesecake for 12 Servings

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Combine gingersnap crumbs, melted butter, and brown sugar in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes until fragrant and edges are golden; let cool.
5. Beat softened cream cheese and maple syrup on medium speed until smooth and airy.
6. Mix in pumpkin puree, cinnamon, ginger, cloves, and salt until the color is uniform.
7. Add eggs one at a time on low speed, mixing just until incorporated to avoid over-aerating.
8. Stir in vanilla extract by hand.
9. Pour the filling over the pre-baked crust and smooth the top with a spatula.
10. Bake for 35-40 minutes until edges are set but the center still has a slight jiggle.
11. Turn off the oven and crack the door open slightly, cooling the cheesecake inside for 30 minutes.
12. Remove from oven and refrigerate for at least 6 hours or overnight to firm up.