Spiced Pumpkin Cheesecake from Epicurious.com
9 whole graham crackers (about 4 ounces), broken (I used gingersnaps for some extra spice)
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Position rack in center of oven and preheat to 350°F. Combine graham crackers, sugar, and cinnamon in processor.
Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of a 10 inch springform pan. Bake until crust is slightly golden, about 10 minutes.
Transfer to rack and cool while preparing filling. Maintain oven temperature.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
(Look at all that cream cheese!)
Beat in eggs in one at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended.
Pour filling into prepared crust. Place on top rack in oven and then place a large baking pan filled with warm water directly below it to prevent the top from cracking
Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.
Tips & Tricks
*The original recipe calls for wrapping the springform pan in aluminum foil and baking it IN the pan of water, but on the review portion of the recipe on Epicurious, many people complained about this leading to a soggy crust. Baking the pie above the pan of water is another way to keep the top of your cheesecake smooth and crack free
*I would use some parchment paper cut into a round underneath the crust next time, since mine stuck A LOT.
Overall, this was a deliciously creamy cheesecake and perfect for the fall-holiday season!
For more of my fave pumpkin recipes check out:
Pumpkin Chocolate Chip Cookies
Easiest Pumpkin Cake Ever!