Categories: Thanksgiving, cheesecake, yum

Ingredients

• 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 and 1/3 cups sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 can (15 ounces) pumpkin
• 1 and 1/2 pounds cream cheese, cut into 1 inch chunks and left at room temperature for 30 minutes
• 1 tablespoon vanilla extract
• 1 tablespoon juice from one lemon
• 5 large eggs, left at room temperature for 30 minutes
• 1 cup heavy cream

Directions

1. For the crust:

2. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

3. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray.

4. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, and fifteen 2-second pulses.

5. Transfer crumbs to medium bowl, drizzle with melted butter, and mix with rubber spatula until evenly moistened.

6. Turn crumbs into prepared springform pan and, using hand, spread crumbs into an even layer.

7. Using a flat-bottomed ramekin or drinking glass, press crumbs evenly into the bottom of the pan, then use a soup spon to press and smooth crumbs into edges of pan.

8. Bake until fragrant and browned around the edges…about 15 minutes.

9. Cool on wire rack while making filling.

10. For the filling:

11. Bring about 4 quarts of water to simmer in stockpot.

12. Whisk sugar, spices, and salt in small bowl and set aside.

13. To dry pumpkin – Line baking sheet with triple layer of paper towels.

14. Spread pumpkin on paper towels in roughly even layer.

15. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated.

16. Peel back top layer of paper towels and discard.

17. Grasp bottom towels and fold pumpkin in half; peel back towels.

18. Repeat and flip pumpkin onto baking sheet; discard towel.

19. In standing mixer fitted with a flat beater, beat cream cheese at medium speed to break up and soften slightly, about one minute.

20. Scrape beater and bottom and sides of bowl well with rubber spatula.

21. Add about one third of sugar mixture and beat at medium-low speed until combined, about one minute.

22. Scrape bowl and add remaining sugar in two additions, scraping bowl after each.

23. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined. Scrape bowl and add 3 eggs and beat at medium-low until incorporated.

24. Scrape bowl and add remaining 2 eggs and beat at medium-low until incorporated.

25. Add heavy cream and beat at low speed until combined.

26. Using rubber spatula, scrape bottom and sides of bowl and give a final stir by hand.

27. Set springform pan with cooled crust on 18-inch square of double-layer heavy duty aluminum foil and wrap bottom and sides with foil.

28. Set wrapped springform pan in a roasting pan.

29. Pour filling into springform pan and smooth the surface.

30. Set roasting pan in oven and pour enough boiling water to come about halfway up the side of the springform pan.

31. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 and ½ hours.

32. Set roasting pan on wire rack and cool until water is just warm.

33. Remove springform pan from water bath, discard foil, and set on wire rack.

34. Continue to cool until barely warm, about three hours.

35. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 3 days.

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