Ingredients
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1 1/2 cups graham cracker crumbs
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1/3 cup butter, melted
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1/3 cup sugar
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1/2 teaspoon cinnamon
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2 (8 ounce) packages cream cheese, at room temperature
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2 (8 ounce) packages light cream cheese, at room temperature
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1 1/2 cups sugar
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3 large eggs
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1 cup heavy cream
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2 teaspoons pure vanilla extract
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1 (15 ounce) can pumpkin puree (not pie filling)
Instructions
- Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
- Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin, cream, vanilla and spices and beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.