Spiced Pumpkin Cheesecake

I found this recipe for Spiced Pumpkin Cheesecake  a while ago.  I read the recipe a couple of times as I always do before I decide whether the recipe is a good one or not.  I hate to try a  recipe and not turn out the way I was expecting.

Cheesecake is one of my weaknesses.  One of my favorite places is the Cheesecake Factory, and there are about 6 within a few miles from my house.   Their selection of cheesecakes is mind blowing.  They have over 30 different cheesecakes in every flavor.  One of my favorite cheesecakes there is the Pumpkin Cheesecake, but it's only available during this time of year.

So, when I found this recipe I was really excited, because that means I can have it anytime of the year.

The cheesecake is full of flavor from the pumpkin and the spices.  The heavy cream gives the cheesecake a creamy texture.

Don't be intimidated by the recipe, read it and you will be surprised as to how easy it is to make.  Perfect for Thanksgiving.  You can make it ahead of time and freeze it, until you are ready to enjoy it. 

Ingredients

 Crust

9 whole graham crackers, broken into rough pieces

3 tbsp sugar

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

6 tbsp unsalted butter, melted

Filling 

1 1/3 cups sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp allspice

1/2 tsp salt

1 can unsweetened pumpkin puree

1 1/2 pounds cream cheese (24 ounces) cut into 1 inch chunks, softened

1 tbsp vanilla extract

1 tbsp lemon juice

5 large eggs, room temperature

1 cup heavy cream

1 tbsp unsalted butter, melted

For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Pulse crackers, sugar, ginger, cinnamon and cloves in food processor until crackers are finely ground.  about 15 pulses.  Transfer crumbs to medium bowl, drizzle with melted butter and mix with rubber spatula until evenly moistened. 

Empty crumbs into 9 inch spring from pan, press down firmly and evenly into the bottom, keeping sides clean.  Bake crust until fragrant and browned around edges, about 15 minutes.  Let crust cool completely on wire rack, about 30 minutes.  When cool wrap the outside of the pan with aluminum foil and set inside a roasting pan.  Bring kettle of water to boil.

For the filling: Whisk sugar, cinnamon, ginger, nutmeg, cloves, allspice and salt in small bowl, set aside.  Line baking sheet with triple layer paper towels. Spread the pumpkin on paper towels in roughly even later and pat puree with several layers of paper towel to wick away moisture.

Using stand mixer fitted with paddle, beat cream cheese on medium speed, about 1 minute.  Scrape down bowl, then beat in sugar mixture in 3 additions on medium-low speed until combined, about 1 minute, scraping down bowl after each addition  Add pumpkin, vanilla, and lemon juice and beat on medium speed until combined, about 45 seconds; scrape down bowl.  Reduce speed to medium-low, add eggs, one at a time, and beat until incorporated, about 1 minute.  Reduce speed to low, add heavy cream, and beat until combined, about 45 seconds.  Give filling final stir by hand.

Brush the inside of the crust with melted butter.  Pour the mixture into prepared pan and smooth top with spatula.  Set roasting pan on oven rack and pour enough boiling water into roasting pan to come about halfway up the sides of springform pan.  Bake until center is slightly wobbly about 1 1/2 hours.

Set roasting pan on wire rack then run paring knife around cake.  let cake cool in roasting pan until water is just warm. about 45 minutes.  Remove springform pan from water bath, set on wire rack, continue to cool about 3 hours.  Refrigerate until chilled, at least 4 hours. 

To unmold cheesecake, wrap hot dish towel around pan and let stand for 1 minute.  Remove sides of pan.  slide thin metal spatula between rust and pan bottom to loosen, then slide cake onto serving platter.

Source: Cook's Illustrated Baking Book