Pumpkin Cheesecake

Directions

1. 1
   Graham Cracker Crust
2. 2
   Place the oven rack in the lower-middle position—Preheat to 350°F (176°C).
3. 3
   Break the graham crackers into pieces and add them to a food processor. Pulse on and off until finely ground, about 10 times. Measure out 2 cups into a medium bowl. Alternatively, crush graham crackers in a large resealable plastic bag.
4. 4
   Add the granulated sugar, cinnamon, ginger, nutmeg, cloves, and allspice to the crumbs, stir to combine.
5. 5
   Add the melted butter and stir. The mixture should look like wet sand and hold its shape when pressed together.
6. 6
   Lightly grease the sides and bottom of a 9-inch springform pan with cooking spray or melted butter. If desired, cut out a 9-inch circle of parchment paper and place it in the pan, then grease to make it easier to remove the cheesecake.
7. 7
   Pour the crumb mixture into the greased pan. Using the bottom of a measuring cup, firmly press 1 ½ cups evenly into the pan. Use the remaining ½ cup of crumbs and press with fingertips about 1-inch up the sides. For a thicker base layer, do not press up the sides.
8. 8
   Bake the crust until the edges turn golden brown and the surface hardens, about 10 to 12 minutes. Cool on a wire rack for at least 10 minutes.
9. 9
   Once cooled, tightly wrap the bottom and sides of the pan with heavy-duty foil. Using two 18-inch square pieces works well or four thin sheets in an overlapping cross pattern to ensure water will not seep into the pan when in the water bath. Alternatively, tightly wrap plastic slow cooker liners around the pan first, then wrap in foil.
10. 10
    Reduce the oven temperature to 325ºF (163ºC).
11. 11
    Pumpkin Cheesecake Filling
12. 12
    In a large pot, bring the water to a boil. This will be used to make a water bath.
13. 13
    In a stand mixer fitted with a paddle attachment or handheld mixer, add the softened cream cheese.
14. 14
    Mix on medium speed (setting
15. 15
    until smooth and no lumps remain, about 30 seconds. Scrape down the bowl.
16. 16
    Add the granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and allspice.
17. 17
    Mix on medium-low speed (setting
18. 18
    until combined, about 2 minutes, scraping down the bowl halfway through.
19. 19
    Add pumpkin and vanilla, mix on medium-low speed (setting
20. 20
    until combined, about 45 seconds, scraping down the bowl halfway through.
21. 21
    Adding 1 egg at a time, beat on low speed (setting
22. 22
    until combined, about 10 seconds per egg. Scrape down the bowl.
23. 23
    Add the sour cream and heavy whipping cream, beat on low speed (setting
24. 24
    until combined, about 10 seconds.
25. 25
    Pour the filling into the springform pan. Gently tap the bottom of the pan on the countertop several times to bring any air bubbles to the surface. Use a toothpick or tines of a fork for popping any bubbles.
26. 26
    Place the foil-wrapped pan in a roasting pan.
27. 27
    Pour enough hot water into the roasting pan to come up about halfway up the sides of the cheesecake pan.
28. 28
    Carefully transfer the roasting pan to the oven set on the lower-middle rack.
29. 29
    Bake until the edges set and just start to pull away from the side of the pan, about 90 to 105 minutes. The center should slightly jiggle when you shake the pan. Using an instant-read thermometer, the center should be about 150ºF (66ºC), and the edges will be about 165 to 170ºF (74 to 77ºC).
30. 30
    Turn the oven off and leave the door open about 5-inches. Keep the cheesecake in the water bath to cool for 60 minutes. This process will gently set the filling and prevent cracking.
31. 31
    Remove the cheesecake from the water bath and discard the foil. Carefully run a small knife along the edges of the pan to loosen from the sides. It helps to warm the blade in hot water and wipe dry before using.
32. 32
    Cool completely on the wire rack for about 3 hours.
33. 33
    Keep the cheesecake in the pan. Tightly cover with plastic wrap making sure not to touch the surface, and cover the top with foil. Refrigerate for at least 4 hours and up to 3 days before serving.
34. 34
    Carefully remove the outer rim of the springform pan, making sure that the sides are not sticking. Use a spatula to release the bottom of the crust from the pan and transfer to a serving platter, or serve directly from the pan.
35. 35
    Whipped Cream Topping
36. 36
    In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and cinnamon to the bowl. Alternatively, if using a hand mixer, use the whisk or beaters attachment and a large bowl or whip by hand. Processing times may vary.
37. 37
    Whip the mixture on medium-low speed (setting
38. 38
    until the cream is frothy with bubbles on the surface, 1 minute. Increase the speed to medium-high (setting 8), and whip until a fluffy smooth consistency, about 45 to 60 seconds for soft peaks. Continue to beat in 5-second intervals until stiff peaks form. Be careful as the texture will change quickly.
39. 39
    Transfer to a piping bag fitted with a star tip.
40. 40
    Top cheesecake with whipped cream and caramel sauce if desired.