Pumpkin Cheesecake

Here is another recipe from our crazy Thanksgiving holiday dessert list! Pumpkin cheesecake. Yum. This cheesecake came out so light and fluffy - almost like a mousse. This recipe got so many compliments it is definitely going in my dessert arsenal!

Pumpkin Cheesecake

photo source: foodnetwork.com

For the cake

• 2 1/2 cups sugar
• 2 pounds cream cheese at room temperature
• 1/4 cup sour cream
• 1 15-ounce can pure pumpkin
• 6 large eggs, at room temperature, lightly beaten
• 1 Tbsp vanilla extract
• 2 1/2 tsp ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 tsp salt

For the Crust

• 5 oz. graham crackers, broken into crumbs
• 3 tbsp. sugar
• ½ tsp. ground ginger
• ½ tsp. ground cinnamon
• ¼ tsp. ground cloves
• 6 tbsp. unsalted butter, melted

Preheat oven to 325 degrees.

Combine all dry spices with melted butter and graham crackers. Push the crumb mixture onto the bottom and up the sides of a springform pan, making sure to pack tightly. Bake for 15-20 minutes (until lightly browned) and set aside to cool.

 Bring a medium pot of water to a boil. While the water is heating, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Add sour cream and mix until incorporated. Add pumpkin, eggs, vanilla, salt and spices until JUST combined. Pour the mixture into the springform pan.

Place the springform pan into a roasting pan and place in the oven. Add the boiling water to the roasting pan until the water comes about halfway up the sides of the cheesecake pan.

Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.



CHEERS!



Adapted from: Food Network Magazine and Annie's Eats