Spiced Pumpkin Cheesecake (Bon Appétit Magazine)

Submitted by blucoat

"This rich, delicious, and easy recipe is from Bon Appétit Magazine (November 1997). If you want to make it a little healthier, you can use non-fat cream cheese and it still tastes great!"

 

• Ready In: 2hrs 15mins
• Ingredients: 11
• Serves: 12

ingredients

• Crust

• 236.59 ml pecans (about 4 ounces)
• 236.59 ml graham cracker crumbs
• 29.58 ml sugar
• 73.94 ml unsalted butter, melted

• Filling

• 4 (907.18 g) package cream cheese, room temperature
• 295.73 ml sugar
• 2.46 ml ground cinnamon
• 1.23 ml ground ginger
• 425.24 g can solid pack pumpkin
• 3 large eggs
• 14.79 ml vanilla extract

directions

1. Make crust: Preheat oven to 350°F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
2. Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
3. Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).

Reviews

[Chris J.]

This was delicious! It was so creamy, and has a definite pumpkin pie taste! I did take the liberty of adding more spices though by using the spices listed in another recipe I was going to make (2 tsp cinnamon, 1 tsp. nutmeg), because the recipe seemed light on spices. I chose your recipe because of the crust and the lower calorie count (yes- there are pumpkin cheesecake recipes out there with more calories! :-) ) I am so glad I chose your recipe, and will be making this again!