Pumpkin Cheesecake

This cheesecake was delightful!  I will definately make this again, as well as use the methods for other variations of cheesecake.  This does take a long time and there are many different steps.  I recommend making this a day or two before you intend to serve it.  It is great topped with a bit of  sweetened whipped cream.  This recipe is adapted from Cooks Magazine. 

Pumpkin Cheesecake

Crust

9 whole graham crackers, broken into large pieces
3 tablespoons sugar

1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted

Filling
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
15 ounce can pumpkin puree
3- 8 ounce packages cream cheese at room temperature
1 tablespoon vanilla
1 tablespoon lemon juice
5 large eggs
1 cup heavy cream

Adjust oven rack to lowest position.  Heat oven to 325 degrees.  Spray the bottom and sides of a 9 inch springform pan with cooking spray.  In large food processor combine graham crackers, sugar and spices.  Process until finely ground.  Pour crumbs into bowl and mix in melted butter until evenly distributed.  Pour mixture into prepared springform pan and press evenly throughout bottom to form the crust.

Bake until crust is fragrant, about 15 minutes.  Remove from even and place on wire rack to cool.  When pan is cooled wrap the bottom and sides with 2-3 layers of aluminum foil.  Set aside.  Leave oven at 325 degrees but move rack to lower-middle level.

In large stockpot bring 3-4 quarts of water to a boil-this will be used to cook the cheesecake in a water bath.  Meanwhile in a small bowl mix together sugar, spices and salt, set aside.  Line a large baking sheet with 3 layers of paper towels.  Spread pumpkin evenly onto papertowels. 

Top with another 3 layers of paper towels.  Press paper towels onto pumpkin until paper towels to begin to absorb the pumpkin.  Remove top layer of towels.  Using bottom layer of towels lift up and fold pumpkin in half.  Repeat and dump pumpkin onto baking sheet removing paper towel. 

Place softened cream cheese in bowl of electric mixer.  Using the paddle attachment beat at med-high speed until it begins to smooth.  Stop, scrape bowl and continue.  Add one third of sugar and spice mixture.  Combine and continue to add sugar, scraping between additions.  Add pumpkin, vanilla, and lemon, beat at medium speed until combined.  Add eggs, mixing between additions.  Add heavy cream and beat on low until combined.  Scrape bowl and mix a final time.  Pour filling into pan and smooth surface. 

Place cheesecake into roasting pan and pour boiling water into pan until it reaches halfway up the sides. Place in oven and bake for 90 minutes. Remove and place roasting pan onto wire racks and allow to sit for 45 minutes, until water is warm.  

After 45 minutes.  Remove cheesecake from roasting pan and set on wire rack.  Slowly open the latch on the side of the pan and using a knife to help remove the cheesecake from the sides of the pan.  Leave on wire rack for 3 hours to cool.  Cover with plastic wrap and move to fridge.  Let chill for at least 4 hours.  Overnight is best!

ENJOY!!