Spiced Pumpkin Cheesecake
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Sugar2 tsps
Ground Cinnamon3 large
Egg1 cup
Whipping Cream2 tsps
Vanilla Extract1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 tsp
Ground ClovesDirections:
1
For crust: Position rack in center of oven and preheat to 350°F
2
Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan
3
Combine graham crackers, sugar, and cinnamon in processor
4
Blend until graham crackers are very finely ground
5
Drizzle butter over
6
Using on/off turns, blend until crumbs begin to stick together
7
Press crumbs onto bottom (not sides) of springform pan
8
Bake until crust is slightly golden, about 10 minutes
9
Transfer to rack and cool while preparing filling
10
Maintain oven temperature
11
Position rack in center of oven and preheat to 350°F
12
Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan
13
Combine graham crackers, sugar, and cinnamon in processor
14
Blend until graham crackers are very finely ground
15
Drizzle butter over
16
Using on/off turns, blend until crumbs begin to stick together
17
Press crumbs onto bottom (not sides) of springform pan
18
Bake until crust is slightly golden, about 10 minutes
19
Transfer to rack and cool while preparing filling
20
Maintain oven temperature
21
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy
22
Beat in eggs 1 at a time
23
Add pumpkin and remaining 7 ingredients
24
Beat just until blended
25
Pour filling into prepared crust
26
Place springform pan in large roasting pan
27
Add enough water to come halfway up sides of springform pan
28
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy
29
Beat in eggs 1 at a time
30
Add pumpkin and remaining 7 ingredients
31
Beat just until blended
32
Pour filling into prepared crust
33
Place springform pan in large roasting pan
34
Add enough water to come halfway up sides of springform pan
35
Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours
36
Transfer springform pan to rack and cool
37
Cover and refrigerate cake overnight
38
Using knife, cut around sides of pan to loosen cake
39
Release pan sides
40
Cut cheesecake into wedges and serve
41
Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours
42
Transfer springform pan to rack and cool
43
Cover and refrigerate cake overnight
44
Using knife, cut around sides of pan to loosen cake
45
Release pan sides
46
Cut cheesecake into wedges and serve