Gluten-free Pumpkin Cheesecake with Gingersnap Crust

Serves 8
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Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt

Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs

1. Preheat oven to 350°.
2. ​Butter a 9-inch springform cakepan and set aside.
3. Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
4. ​Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
5. Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
6. ​Add the pumpkin, stirring to blend well.
7. Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
8. ​Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
9. Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
10. Set on a rack to cool for 30 minutes. Then refrigerate overnight.