Ingredients:
- 16 oz (450g) full-fat cream cheese, softened to room temperature
- ¾ cup (150g) granulated white sugar
- 3 large (150g) eggs, room temperature
- ½ cup (120ml) pumpkin puree (unsweetened)
- ⅓ cup (80ml) heavy cream
- 1 tsp (5ml) vanilla paste or extract
- 1 tsp (2g) ground cinnamon
- ½ tsp (1g) ground ginger
- ¼ tsp (0.5g) ground cloves
- 2 tbsp (16g) cornstarch
- ¼ tsp (1.5g) salt
Instructions:
- Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan and line it with two overlapping sheets of parchment paper, allowing the paper to extend 2 inches above the rim of the pan.
- In a large bowl, beat the softened cream cheese and sugar on medium-high until completely smooth and aerated.
- Add eggs one at a time, beating on low just until incorporated.
- Stir in the pumpkin puree, heavy cream, vanilla, and salt until the mixture is a uniform orange hue.
- Sift together the cornstarch, cinnamon, ginger, and cloves, then gently fold the dry ingredients into the batter using a rubber spatula until no white streaks remain.
- Pour the batter into the prepared pan and bake for 50–55 minutes until the top is a deep mahogany brown and the edges are set, but the center remains slightly jiggly.
- Allow the cake to cool in the pan before chilling in the refrigerator for at least 6 hours.