Agnes & Muriels Pumpkin Cheesecake

By sandycon

Ingredients

• Crust
• 1 stick unsalted butter
• 2 cups graham cracker crumbs
• 3 Tbs. sugar
• 1 tsp cinnamon
• Filling
• 6 8 oz. blocks cream cheese room temperature
• 1 1/2 tsp vanilla
• 2 1/2 cups sugar
• 2 1/4 tsp cinnamon
• 1 3/4 tsp nutmeg
• 1 tsp ginger
• 6 eggs room temperature
• 2 cups canned pumpkin

Details

Servings 30

Preparation

Step 1

Prepare spring form pan- cut out parchment to fit bottom and place in bottom of pan
Wrap pan in foil (to keep water out during water bath cooking)

Mix crust ingredients together and using a measuring cup press crust ingredients in spring form pan
Bake in 300 oven until puffed and hot. Remove and cool.

Filling
Preheat oven to 350.
Beat cream cheese until smooth.
Add sugar,spices and vanilla and mix well.
Add eggs 1 @ a time- incorporate each egg before adding another.
Stir in pumpkin.
Pour into pan. Level.
Place spring form pan in a larger, deeper pan. Place large pan w/ spring form pan inside it on the oven rack . Add boiling water to large pan until it comes about 1/2 way up outside of spring form pan. Gently push rack back so that water does not splatter filling. Close oven door and cook 1 1/4 hour. Turn off oven and crack door open. Leave cheesecake in oven for 1 hour. (Will help prevent cracking)
Remove from oven. Remove foil and allow to continue cooling. Cover and refrigerate until cold.
Serve w/ whip cream.

Best if made 24 hours in advance.