Pumpkin Cheesecake With Gingersnap-Hazelnut Crust

Pumpkin Cheesecake with Gingersnap and Hazelnut Crust

Pumpkin Cheesecake with Gingersnap and Hazelnut Crust

The dessert's delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water.Todd Coleman

A crust made with gingersnaps spices up this creamy, spicy dessert, a very autumn-appropriate take on classic cheesecake. The delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water — be sure to wrap the springform in a thorough layer of foil in order to keep the water out. This recipe first appeared in our November 2011 issue along with Linda Monastra's story True Harvest.