Ingredients
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3/4 cup graham cracker crumbs
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1/2 cup finely chopped pecans
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1/4 cup firmly packed dark brown sugar
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1/4 cup sugar
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3/4 teaspoon cinnamon
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1/4 cup butter, melted and cooled
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1 cup pumpkin puree
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3 large eggs, room temperature
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1 1/2 teaspoons cinnamon
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1/2 teaspoon nutmeg
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1/2 teaspoon ginger
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1/2 teaspoon salt
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1/4 teaspoon allspice
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1/8 teaspoon clove
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1 cup sugar, plus
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2 tablespoons sugar
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4 (8 ounce) packages cream cheese, softened
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2 tablespoons heavy cream
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1 1/2 tablespoons cornstarch
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1 tablespoon vanilla extract
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1 cup well-chilled heavy cream
Instructions
- Place rack in center of oven.
- Preheat oven to 350°F.
- Make crust: Combine all crust ingredients in a bowl.
- Press onto bottom of 10 inch springform pan and bake for 10 minutes.
- Remove to cool.
- Make filling: Whisk together pumpkin, eggs, spices, salt and ¾ cup of the sugar.
- Cream together cream cheese and remaining sugar.
- Beat in cream, cornstarch and vanilla.
- Carefully beat in pumpkin mixture.
- Pour into crust. Lift pan 1 inch off counter and let drop (this breaks up any air bubbles in the batter that may contribute to cracking). Bake for 40-45 minutes, or until center is set. Run a thin, sharp knife around edge of pan to release crust (this too helps inhibit cracking).
- Let cool, covered loosely, overnight.
- Remove sides of pan and put on your prettiest serving platter.
- Garnish with cinnamon whipped cream and caramel sauce (if desired); dust top of cake lightly with more cinnamon.
- For cinnamon whipped cream: Beat cream until foamy. Beat in sugar and cinnamon until the cream holds soft peaks.
- Note: Although this cheesecake has never cracked for me, I know it has for others - but not to worry as the cinnamon whipped cream topping embellishes everything and the cheesecake is just gorgeous! ;-).