Such an impressive autumn dessert! It's boasting of pumpkin and spice flavor, it's luxuriously rich, silky smooth and the flavor is exceptionally delicious! It's sure to be the highlight of any meal.
2cups (240g)graham cracker crumbs*(from about 16 sheets)
3Tbsp (40g)granulated sugar
6Tbsp (85g)unsalted butter,melted
3(8 oz) pkgs.cream cheese,well softened**
1 1/4cups (250g)granulated sugar
1(15 oz) canpumpkin (not pie mix!)
1/2cup (120g)sour cream
To make the crust
Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
In a medium mixing bowl mix together graham crackers with 3 Tbsp granulated sugar. Pour in butter and stir until evenly moistened.
Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of springform pan.
Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees.
Bring plenty of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake.
For the cheesecake filling
In a large mixing bowl using an electric hand mixer set on medium-low speed blend together cream cheese, sugar, salt, cinnamon, ginger, nutmeg and cloves until well blended and smooth.
Mix in eggs one at a time, blending until just combined after each addition.
Spread pumpkin out over 4 layers of paper towels. Top with another 4 layers of paper towels then press to remove excess moisture. You should now have about 10 - 11 oz of pumpkin or 1 1/4 cups.
Roll paper towels then drop pumpkin into bowl with cream cheese mixture. Blend until just combined.
Add sour cream and vanilla and blend until combined. Tap bowl against countertop to remove any large air bubbles.
Wrap exterior of springform pan with two layers of heavy duty foil large enough to cover sides entirely (this is to prevent water from seeping in so careful not to tear).
Pour pumpkin cheesecake filling into prepared graham cracker crust. Spread filling even or wiggle pan to level.
Transfer cheesecake to a roasting pan, fill enough boiling water around the sides of the pan for level of water to reach halfway up the sides of the springform pan.
Bake in preheated oven until cheesecake edges are nearly set and center just wiggles slightly, about 1 hour 25 minutes to 1 hour 40 minutes. Turn oven off, prop oven door ajar with a wooden spoon or oven mitt and let cheesecake rest in there 1 hour.
Remove cheesecake from water bath and let cool on a wire rack at room temperature 2 hours.
Transfer to fridge and let chill 8 hours. Remove springform ring then cut into slices and serve with desired toppings.
*To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs.
**I just use the microwave to soften the cream cheese. Remove from packaging first. Soften rotating once to soften on both sides until finger easily presses in to cream cheese.
***Instead of using all the spices listed you can just use 2 tsp pumpkin pie spice.