Spiced Pumpkin Cheesecake

Recipe by Juenessa
READY IN: 2hrs
SERVES: 12-16




  • For crust:.
  • Position rack in center of oven and preheat to 350°F
  • Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan.
  • Combine graham crackers, sugar, and cinnamon in processor.
  • Blend until graham crackers are very finely ground.
  • Drizzle butter over.
  • Using on/off turns, blend until crumbs begin to stick together.
  • Press crumbs onto bottom (not sides) of springform pan.
  • Bake until crust is slightly golden, about 10 minutes.
  • Transfer to rack and cool while preparing filling.
  • Maintain oven temperature.
  • For filling:.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
  • Beat in eggs 1 at a time.
  • Add pumpkin and remaining 7 ingredients.
  • Beat just until blended.
  • Pour filling into prepared crust.
  • Place springform pan in large roasting pan.
  • Add enough water to come halfway up sides of springform pan.
  • Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
  • Transfer springform pan to rack and cool.
  • Cover and refrigerate cake overnight.
  • Using knife, cut around sides of pan to loosen cake.
  • Release pan sides.
  • Cut cheesecake into wedges and serve.