Basque-Style Pumpkin Cheesecake Recipe

Ingredients

• 1/2 teaspoons neutral oil, such as canola or grapeseed
• 1 1/2 pounds (678g) cream cheese, room temperature
• 1 1/3 cups (267g) granulated sugar, plus 2 teaspoons (8g) for sprinkling on top
• 5 large eggs, room temperature
• 1 cup (249g) canned pumpkin puree
• 3/4 cup (177ml) heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup (31g) all-purpose flour