Pumpkin Cheesecake Recipe

Ingredients

• 1 cup crushed graham crackers
• 1 cup sugar
• melted butter
• 2 lbs cream cheese
• 1/2 up granulated sugar
• 1 cup brown sugar
• 1 1/2 tsp vanilla or maple syrup
• 5 beaten eggs
• 2 tbsp flour
• 1/3 cup cream
• 15 0z pumpkin
• FOR THE SPICES:
• ginger to your taste
• cinnamon to your taste
• nutmeg to your taste

Instructions

1. Preheat oven to 350 degrees.
2. In a round cake pan in lined with parchment, put the crushed graham crackers and spread evenly. Press in hard and place inside oven for 8 minutes. Remove pan outside the oven and set aside.
3. In a mixing bowl, pour the cream cheese and mix on low speed. Add the granulated sugar and brown sugar. Blend thoroughly until cheese softened.
4. Toss in the spices according to taste and add in the vanilla. Mix well.
5. Add the eggs slowly, one at a time and add flour to the batter. Mix well and add the cup of cream slowly.
6. Then add the pumpkin into the batter about a quarter cup at a time.
7. Pour the pumpkin butter on the prebaked crust. Bake for an hour on a water bathe.
8. To make the water bath, place the cheesecake pan on a larger pan and pour water on the larger pan about 1 inch outside the cheesecake pan.
9. Cake is done when it resembles a firm giggle when you touch the top.
10. Cool at room temperature and refrigerate cake overnight.
11. Unmold the cake by warming the cheesecake pan bottom over a stove top with a barely hot to touch temperature. Using a dull knife, run it around the sides and invert cake on a cake plate. Remove the parchment.
12. Garnish cake with whipped cream and sprinkle a little bit of cinnamon at the top.

Image courtesy of Jim Moore on creative commons.