Pumpkin Cheesecake With Gingersnap Crust Recipe

Ingredients (27)

• 2 1/2 cups (315g) ginger snap cookie crumbs (from a 16-ounce/450g box)
• 6 tablespoons (85g) unsalted butter, melted and slightly cooled
• 1/3 cup (75g) packed light brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 large eggs, separated and at room temperature
• 1/2 teaspoon salt
• 1 cup (200g) sugar
• 16 ounces (450g) cream cheese, at room temperature (see note)
• 3 tablespoons (27g) all-purpose flour
• Finely grated zest of 1 orange
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (15-ounce; 425g) can pumpkin purée (see note)
• 1/2 cup (105g) sour cream
• 1 teaspoon (5ml) vanilla extract
• 1 large egg white, at room temperature
• 1 tablespoon (15ml) orange juice
• 1/2 teaspoon salt
• 1 1/2 cups walnuts
• 2/3 cup (130g) sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 tablespoons (30ml) golden syrup or honey