1. Preheat the oven to 180°C (350°F). Line a 23cm baking tin with loose bottom* (or a springform tin) with baking parchment or grease it lightly and set aside. Make sure you also have a larger (baking) pan where you can place your baking tin inside. The cake needs to be baked in a water bath.

2. Crush the cookies either in a food processor or add them to a freezer bag and crush them with a rolling pin. Add the sugar and pumpkin pie spice and mix in, then add the melted butter and mix thoroughly. Transfer the moist crumbs to the prepared baking tin and press down on the bottom and sides to create a crust with a height of about 4cm (1.6 inches). Bake the cake crust in the preheated oven for about 8-10 minutes. Remove from the oven and let cool down for some time before adding the filling. Reduce the oven temperature to 170°C (340°F).

3. While the cake crust is pre-baking, prepare the filling. In a large bowl, mix the cream cheese and sugar until the sugar has dissolved completely. Add the pumpkin purée and mix well. In a small bowl, whisk together the heavy cream, eggs, vanilla extract, and pumpkin pie spice. Add this mixture to the large bowl and mix until well combined.

4. Wrap the baking tin with the cooled cake crust in aluminum foil and place it inside the larger baking pan (see picture). There should be enough room for the pan to be submerged about halfway in the water bath. Pour the cheesecake mixture into the pan with the pre-baked cake crust and smooth out the top. Place the cheesecake inside the larger baking pan on your oven rack. Fill hot water into the larger pan. Doing this on the countertop would increase the risk of spilling water when moving everything to the oven. ;)

5. Bake the pumpkin cheesecake in the preheated oven at the newly set temperature for about 60-70 minutes. The cheesecake is done when the filling is firm around the edges and risen slightly – the center should still wiggle slightly if you shake the baking tin. Depending on your oven, this may take a little longer or shorter. Remove the cheesecake from the oven and let it cool down on a wire rack. Once completely cool, place the cheesecake in the fridge for at least 6 hours or overnight.

6. Carefully remove the cheesecake from the baking tin and place it on a serving plate. Decorate the cake to your liking with whipped cream, some cinnamon sugar, and/or chopped nuts (see pictures).