Who says you can’t enjoy pumpkin after thanksgiving?
If it’s cold outside, I’m enjoying pumpkin spice.
I’m sure you’ve heard about Starbucks Pumpkin Spice Latte not containing actual pumpkin, at least until this year when they decided to add it… well, I’m here to assure you there are plenty of holiday recipes made with real pumpkin and spice.
The beauty of real pumpkin spice recipes is you can adjust the “spice” to your liking. Cloves have a real punch, so many opt to leave it out altogether… I used the full amount in this recipe, only 1/4 teaspoon, and found it plenty adequate. Cinnamon comes in many varieties, so you can alter the flavor of your favorite recipes simply by purchasing a different type of cinnamon. My favorite spice shops are Penzeys and The Spice House, both of which have a variety of fall spices.
This Pumpkin Cheesecake is baked in a water bath, but I’m sure you’re a pro at that by now, if you’ve followed my blog thus far! A few tips:
- Plan ahead, as this should refrigerate overnight. Still tasty after three days, if kept refrigerated and covered.
- You’ll need a 10-inch springform pan, which is an inch larger than the seemingly “standard” 9-inch. I have both sizes, but if you only have a 9-inch pan, you’ll need to increase the baking time.
For the Crust
9 whole graham crackers (about one sleeve in a box, 4 oz)
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
Preheat oven to 350ºF. Prepare the springform pan by wrapping heavy-duty aluminum foil around the bottom, to keep the water bath from seeping through.
Blend graham crackers, sugar, and cinnamon in a food processor until finely ground. Slowly add melted butter, pulsing until crumbs start to clump. If you don’t have a food processor, place graham crackers in a ziplock bag, crush with a rolling pin (or soup can, or whatever you have… hey, I’ve been there), then mix the remaining ingredients thoroughly until the mixture will clump when pinched with your fingers. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, and allow to cool.
For the Filling
4 eight-ounce packages cream cheese, softened/room temp
- 1 1/2 cups sugar
- 1 fifteen (15) ounce can pure pumpkin
- 3 eggs
- 1 cup whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
(note, spices are in ground form)
- Beat cream cheese and sugar until smooth. Add eggs, beating in one at a time.
- Add pumpkin, cream, vanilla and spices; beat until incorporated.
- Pour filling into prepared crust. Place filled springform pan into large roasting pan (see water bath post for hints!). Fill with enough water to come halfway up the side of the springform pan.
- Bake until slightly puffed, golden and softly set, about 1 hour and 30 minutes. Remove springform pan from water bath and set on rack to cool.
- Cover and refrigerate overnight.
- To serve, run a thin plastic knife around the sides of the springform pan, then release the latch to open the pan. Serve as-is or with whipped cream.