Almost-Famous Pumpkin Cheesecake

Serves: 4

Marley Adams

1 January 1970

Based on User reviews:

49

Spice

38

Sweetness

49

Sourness

47

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

12 tbsps

Unsalted Butter (melted)

2.5 cups

Graham Cracker Crumb

2.75 cups

Sugar

1

Salt

910 g

Cream Cheese (at room temperature)

1 cup

Sour Cream

6 large

Egg (at room temperature, lightly beaten)

1 tbsp

Vanilla Extract

2.5 tsps

Ground Cinnamon

1 tsp

Ground Ginger

1 tsp

Ground Cloves

2 cups

Sweetened Whipped Cream

1 cup

Pecan (toasted, roughly chopped)

Directions:

1

Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit

2

Brush a 10-inch springform pan with some of the butter

3

Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl

4

Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly

5

Bake until golden brown, 15 to 20 minutes

6

Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan

7

Bring a medium pot of water to a boil

8

Meanwhile, beat the cream cheese with a mixer until smooth

9

Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed

10

Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined

11

Pour into the cooled crust

12

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan

13

Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes

14

Turn off the oven and open the door briefly to let out some heat

15

Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack

16

Run a knife around the edges, cover and refrigerate at least 8 hours or overnight

17

Bring the cheesecake to room temperature 30 minutes before serving

18

Unlock and remove the springform ring

19

To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans

20

Photograph by Ellie Miller