Preheat the oven to 350°F.
Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
Press the crumbs over the bottom (not the sides) of the prepared pan.
Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
Transfer to a wire rack and cool while preparing the filling.
To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
Beat the eggs one at a time.
Add the pumpkin, cream, vanilla and spices and beat just until mixed.
Pour the filing into the prepared crust.
Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
Transfer the cheesecake to a wire rack to cool.
Cover and refrigerate the cake overnight.
Use a knife to cut around the side of the pan to loosen the cheesecake.
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
1/2 teaspoon cinnamon
2 (8 ounce) packages cream cheese, at room temperature
2 (8 ounce) packages light cream cheese, at room temperature
1 1/2 cups sugar
3 large eggs
1 (15 ounce) can pumpkin puree (not pie filling)
1 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
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