|Delectable Pumpkin Cheesecake with Biscoff crumb crust|
|I used Biscoff biscuits for the crust…yummy!|
|Crust pressed into 10 inch springform pan|
|Batter ready for pan|
|Springform pan wrapped in foil and placed in larger pan for waterbath|
|I baked this cheesecake for 1 hour in a 350〫oven….Here it is just out of the oven|
|Oh how I love cheesecake….any kind of cheesecake|
|Creamy, rich, seductive….oh my!|
adapted from Baking 911
2 cups finely ground graham cracker crumbs; I used Biscoff biscuits for my crust
¼ cup granulated sugar…I omitted the sugar, the cookies were sweet enough
½ cup finely ground toasted pecans
½ cup (1 stick) unsalted butter, melted and cooled
3 teaspoon ground cinnamon
1½ tsp ground ginger
1 tsp ground nutmeg
¼ tsp ground cloves
2 pounds (four 8 ounce packages) cream cheese, at room temperature
¾ cup granulated sugar
¼ cup packed light brown sugar
1 15 ounce can (1 3/4 cups) solid pack pumpkin; do not use pumpkin pie filling
3 large eggs
2 large egg yolks
Use a springform pan, a 9- or 10-inch. To prevent water leaking in from the waterbath, wrap springform pan in aluminum foil and place in a larger pan to be used for the waterbath.
1. Position an oven rack in the middle. Place a larger pan, to be used as a waterbath, on the shelf and preheat the oven to 350°F. Water should come about 2 inches up the side of pan
2. Mix the crumbs, sugar and nuts in a the cheesecake pan. Slowly pour the melted butter over the crumb mixture and stir until it begins to hold together when you squeeze some between your fingertips. Press the mixture into the bottom of the buttered pan and up the sides of the pan. Tap down with the bottom and sides with a metal measuring cup. Set aside in the refrigerator and prepare the filling.
3. In a mixing bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on low, until smooth. Scrape the bowl and with the mixer on low, add the sugars, and beat until smooth. Scrape the bowl. With the mixer on low, add the pumpkin puree, and the spices.
With the mixer on low, add the eggs and yolks, one at a time, until completely mixed after each one. Stop the mixer and remove the bowl. Give the mixture a few good folds with a spatula.
5. Gently scrape the filling into the prepared crust. Tap the pan on its side with the handle of a wooden spoon about a dozen times to get rid of any large air bubbles. Smooth the top.
6. Place the pan with the cheesecake mixture into the larger pan set in the oven. Use a pitcher and fill the larger one with hot water, halfway up the side of the cheesecake pan.
7. Bake the cake for 1 hour. It's done when the cake is firm around the edges and slightly jiggles in the center.
When done, remove the cake from the oven, and carefully from the water bath.
Set cake on a wire rack for 1 to 2 hours to cool. Cover with plastic wrap and chill it for at least 12 hours, preferably 24 hours before serving. This cheesecake can be frozen.