Directions

• Heat the oven to 375° F. Wrap the outside of a springform pan with aluminum foil.
• In a bowl, combine the cookie crumbs, sugar, and melted butter to combine. Press the crust into a 9-inch springform pan, letting it come about 1/4-1/2 inch up the sides.
• Bake the crust until lightly golden, 5 to 6 minutes. Cool completely.
• In a food processor, process the cream cheese, sour cream, pumpkin, and sugars until smooth. Add the eggs one at a time, processing briefly between each addition.
• Add the vanilla, cinnamon, ginger, cloves, nutmeg, and salt and process to combine.
• Strain the custard into the cooled crust. Transfer the pan to a large casserole and fill a quarter of the way up the cake pan with warm water.
• Bake until the custard is set around the edge, but still slightly loose in the center when jiggled, about 45 min to 1 hour.
• Cool the cake at room temperature for 1 hour, then chill until set.