The best thing about the change of season is the new food it brings, new flavors are in season and cooler weather comes. This pumpkin cheesecake is my favor fall dessert. It taste amazing and will become you flavor.
- 2 sticks of unsalted butter, melted
- 3 Cups graham cracker crumbs
- 2 3/4 Cups sugar
- 1 1/8 Teaspoon alt
- 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 1/2 Tablespoon vanilla extract
- 2 1/2 Teaspoons ground cinnamon
- 1 Teaspoon nutmeg
- Whipped cream
- Toasted pecans
- Position a rack in the center of the oven and preheat to 325
- Bring a medium pot of water to a boil
For Graham Cracker Crust
- Melt butter. Brush a 10-inch springform pan with butter.
- Stir the remaining butter with the crumbs, 1/4 cup of the sugar and in a bowl.
- Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly.
- Bake for 20 minutes.
- Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Pumpkin Cheesecake Filling
- Beat the cream cheese with a mixer until smooth.
- Add the remaining 2 1/2 cups sugar and beat until just light
- Beat in the sour cream
- Add the pumpkin, eggs, vanilla, 1 teaspoon salt and spices and beat until just combined.
- Pour into the cooled crust.
- Gently place the roasting pan in the oven (don’t pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform 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 overnight.
- Add toppings and enjoy!
Recipe adapted from Food Network Kitchen