Pumpkin Cheesecake

This rich and creamy cheesecake is all sorts of decadent,all the flavors of pumpkin pie, in a cheesecake.The texture is absolutely perfect – creamy, thick, smooth and it slices beautifully. Don’t let the idea of making a cheesecake scare you, it is simple to make, just be sure to make it a day before you need it! A delicious sweet treat for just about any occasion, I hope you love it as much as we did!

Ingredients

Crust
2 1/2 cups graham cracker crumbs
1/4 cup to 3/4 cup unsalted butter, melted ( 3/4 cup for a moist and dense crust)
1/4 cup granulated sugar
1 1/2 tsp. salt, divided

Pumpkin Cheesecake
2 1/2 cups granulated sugar
2 lb (four 8-ounce packages) cream cheese, softened (900 gr.)
1/4 cup sour cream/Greek yogurt, room temperature
1 can (15 oz) pure pumpkin
6 large eggs, lightly beaten
1 tbsp. vanilla extract
2 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves

Whipped cream
Chopped pecans, optional



Crust
Preheat oven to 350°F.

Spray a 10-inch springform pan with non-stick cooking spray and wrap the bottom with tin foil.
In a large bowl mix together the graham cracker crumbs, melted butter, 1/4 cup of the sugar and 1/2 teaspoon salt.
Press the crumb mixture into the bottom and up the sides of the pan. Bake for about 15 to 20 minutes, then remove from oven and set aside to cool slightly.

Pumpkin Cheesecake
Reduce the oven temperature to 325° F.  

In a large bowl using a hand-held mixer, beat the cream cheese until smooth. (You can also use a stand mixer)
Add 2 1/2 cups sugar and mix well.
Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and mix until just combined.
Pour into the cooled crust.
Place your pan into a roasting pan and fill halfway with water.
Bake for about 1 hour 45 minutes the turn off the oven and open the door to let out some heat then close again and leave the cheesecake in the oven for about an hour.
Remove from oven and out of the roasting pan and let cool to room temp.
Cover and refrigerate for at least 8 hours or overnight.
Remove cheesecake from springform and top with dollops of whipped cream and chopped pecans. (optional)

*Having the cream cheese at room temperature is key to a smooth and creamy texture.
*Baking it in a water bath provides a more even bake and keeps the cheesecake moist and helps prevent cracking.
*To bake using a water bath, you will need a baking pan that is large enough to hold a springform pan (or other baking dish wrapped in foil to avoid any water from seeping into the pan which would make the cheesecake crust too wet), and is also large enough to allow for water to surround to mid of the springform pan.
*Wrapping foil around the outside is an important step. I usually lay two pieces of foil crisscrossed on the counter then place my springform pan in the center and crumple up the foil on the sides, making it as tight as possible. You don’t want any water to leak through.


recipe found here