Pumpkin Cheesecake

Are you still trying to decide on apple pie or pumpkin pie for your Thanksgiving dessert? Why not break with tradition this year and make a pumpkin cheesecake? Or include it among your offerings of sweet endings to the seasonal meal. It serves lots of people, and would be a great offering to take if you're invited somewhere for the holiday. You can make it a day ahead of time and forget about last minute dessert prep (it should be refrigerated at least six hours after baking). Yes, it is highly caloric, but it's a once-a-year indulgence, and who's counting calories on Thanksgiving? You can start dieting next Friday.

After pouring the batter into the crust, wrap the springform pan in two layers of aluminum foil, and bake in a bain marie (water bath).

That helps to ensure even baking with no cracks in the middle of the cheesecake.

Let it cool overnight, then decorate with whipped cream and a sprinkling of cinnamon.

A little goes a long way since it's quite rich, but I guarantee people will be asking for seconds!

Happy Thanksgiving.

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Pumpkin Cheesecake

printable recipe here

From "My Baking Addiction" website

FOR THE CRUST:

2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon pumpkin pie spice

FOR THE CHEESECAKE:

4 8-ounce packages cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

3 large eggs

1 can (15 oz.) pure pumpkin puree

1/3 cup heavy cream

2 teaspoons pure vanilla extract

1 tablespoon pumpkin pie spice

Whipped cream for topping, plus a sprinkling of cinnamon

Directions:

Preheat oven to 350°F.

Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.

In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice.

Press onto bottom and 1 inch up side of prepared pan.

Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.

Begin to boil a large pot of water for the water bath.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes.

Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed.

Finally, add in vanilla and pumpkin pie spice and mix until well combined.

Pour batter into prepared crust.

Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it.

At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely.

Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.

Decorate with whipped cream and a sprinkling of cinnamon on top.