- 16
Ingredients
- Crust:
- 9 or 10 graham crackers (crushed)
- 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 (fresh is best)
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 15oz can Pumpkin
- 1 1/2 pounds cream cheese at room temp.
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 5 large eggs, at room temp.
- 1 cup heavy cream
Preparation
Step 1
FOR THE CRUST:
-Adjust an over rack to the lower third of the oven. Preheat to 325.
-Spray the inside of a 9X3 round cake pan with non-stick spray - this is to hold the parchment paper down.
-Take a piece of parchment paper that would completely cover the bottom and fold it in half, and half again (now square) then into a triangle, then again into a narrower triangle. Put the tip in the center of the pan and cut off the excess egde so it unfolds into a circle that covers the bottom of the pan. Press it into the non-stick spray.
- Cut strips about three inches tall to go around the outside of the pan. Press them into the sprayed sides so they stay up (if you face the curling edge out, it will stay put better.)
- Mix the completely crushed crackers with the spices and sugar and stir. Add the butter and mix until everythng is evenly coated.
- Press the crumbs into the lined pan. Use the bottom of a glass to get a very flat bottom.
- Bake for about 15 minutes. Cool on a rack while you mix up the filling ingredients.
FOR THE FILLING:
- Bring a good amount of water to a simmer for the water bath that you will be using to bake this cheesecake.
- Whisk together the sugar, spices, and salt.
- Lay out a thick layer of paper towels on a cookie sheet. Empty the can of pumpkin onto these and press it out with another layer of paper towls. If you don't pull the excess moisture out of the pumpkin, the cheesecake will taste watered down and will be too loose. Once the towels are saturated, use the bottom ones to fold/roll the pumpkin up and discard the paper towels once the pumkin has been added (coming up)
- In a mixer (or using a mixer) beat the cream cheese at medium speed until softened slightly. Scrape the bowl and beaters down well.
- Add about a third of the sugar/spice mixture and mix at a medium low speed. Stop and scrape down the bowl. Repeat twice more with two other doses of the sugar/spice and scraping the bowl.
- Add pumpkin, vanilla, and lemon juice to the bowl and mix at medium speed until just combined. Scrape down the bowl.
- Add three of the eggs and beat at a medium low speed until combined. Scrape down the bowl.
- Add the other two eggs and mix until combined and scrape down the bowl.
- Add the cream and mix at a low speed until just combined. Scrape and stir everything by hand one last time.
- Pour the filling into the crust and smooth the top. Put the pan into a roasting pan or a 12x3 cake pan and put enough water into the roaster/larger pan to come about halfway up the cheesecake.
- Bake until the center is slightly wobbly (150 F if you take its temperature), about 90 minutes.
- Pull the whole setup (roaster, water, and cheesecake) out and let it cool on a rack until the water is just warm.
- Remove the cheesecake pan and refrigerate for up to three days.
TO REMOVE:
- You will need an 8" and a 10" cake round.
- Fill the sink with hot water. Float the cheesecake pan in the sink for about ten seconds. Remove it from the water. Pull the parchment paper on the sides out gently. Put the 8" cake round on the top of the cheesecake. Flip over and remove the pan and the parchmet paper from the bottom of the cheesecake.
- Place the 10" round on the bottom and center as best you can. Flip the whole setup back over.
- Slice, serve, and enjoy being the hero of your holiday get together!