Pumpkin Cheesecake

Ingredients

• 0.8 teaspoon baking soda 
• 1 cup pumpkin puree pure canned
• 0.3 cup t brown sugar dark packed ()
• 1 large eggs 
• 4 large egg yolk 
• 2 large eggs 
• 1.5 teaspoons ginger finely grated peeled
• 0.3 teaspoon ground cardamom 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.3 cup cup heavy whipping cream 
• 0.8 teaspoon kosher salt divided
• 0.5 cup mascarpone cheese 
• 2 tablespoons blackstrap molasses light ()
• 0.3 teaspoon nutmeg freshly grated
• 2.5 cups whole-milk ricotta cheese 
• 0.3 cup sugar 
• 1 cup flour all-purpose
• 10 tablespoons butter unsalted divided plus more for foil room temperature ()

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• hand mixer
• roasting pan
• cake form
• aluminum foil

Directions

1. Whisk 1 cup all-purpose flour, baking soda, 1/4 teaspoon salt,and cinnamon in a medium bowl; set aside.Using an electric mixer, beat sugar and6 tablespoons butter in a medium bowl until lightand fluffy, about 3 minutes. Beat in egg,molasses, and ginger. With mixer on lowspeed, gradually add dry ingredients,beating just to blend. Form dough into aball; flatten into a disk.
2. Arrange racks in top and bottom thirds ofoven; preheat to 350°F. Line 2 baking sheetswith parchment paper. Scoop dough byrounded tablespoons and divide betweenprepared baking sheets, spacing 2" apart.
3. Bake, rotating pans halfway through,until cookies are deep golden-brown, about15 minutes.
4. Let cookies cool on a wire rack.
5. Finely grind cookies in a food processor.Measure 1 3/4 cups crumbs for crust; reserveany remaining crumbs for another use.DO AHEAD: Can be made 1 month ahead.Store crumbs airtight in freezer. Return toroom temperature before using.
6. Preheat oven to 350°F. Line springformpan tightly with foil. Butter foil. Wrap outsideof pan tightly with foil (to create a watertightseal during baking), pressing wrinkles flat.
7. Melt remaining 4 tablespoons butter in a smallsaucepan.
8. Whisk reserved 1 3/4 cups gingersnapcrumbs, remaining 1 tablespoon flour,1/2 teaspoon salt, and brown sugar in a large bowl.
9. Add melted butter and stir mixture untilwell combined. Press crumbs into bottomof prepared pan. Freeze for 10 minutes.
10. Place pan on a baking sheet.
11. Bake untilcrust is fragrant and set, 20-25 minutes.
12. Transfer pan to a wire rack and let cool.
13. Preheat oven to 300°F. Puréericotta, mascarpone, sugar, egg yolks, 1 egg,and 1/2 teaspoon salt in a food processor untilsmooth. Scrape most of ricotta filling into alarge bowl, leaving about 1/2 cup of fillingin processor.
14. Add remaining egg, pumpkinpurée, brown sugar, cream, cinnamon,ginger, nutmeg, cardamom, and remaining1/4 teaspoon salt to processor; purée until smooth.Scrape pumpkin filling into a medium bowl.
15. Pour ricotta filling over cooled crust. Spoonpumpkin filling over. Using a spoon, gentlyswirl the 2 fillings in 6-7 places.
16. Put cake pan in a large roasting pan.
17. Addhot water to come halfway up sides of cakepan. Cover roasting pan tightly with foil.
18. Bake cake for 1 hour. Open foil carefullyto release steam. Reseal foil and continuebaking, opening foil to release steam every15 minutes, until cheesecake is set aroundthe edges and jiggles slightly in the centerwhen nudged, 45 minutes–1 hour longer.
19. Remove cake pan from roasting pan.Carefully unwrap outer foil from pan. Chillcake at least 6 hours. DO AHEAD: Can bemade 1 day ahead. Cover and keep chilled.Run a thin knife around inside of pan torelease cake.
20. Remove pan sides.