Ingredients: |
Ingredients: 12 tablespoons melted unsalted butter
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds room temperature cream cheese
1/4 cup sour cream
1 15 oz. can pumpkin
6 large eggs, lightly beaten
1 T. vanilla
2 1/2 t. cinnamon
1 t. ginger
1/4 t. cloves
2 cups whipped cream, sweetened
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Directions: |
Directions:Preheat oven to 325 degrees. Using some of the butter, coat a 10 inch springform pan. In a bowl, mix the rest of the butter with the graham cracker crumbs, 1/4 cup sugar and a pinch of salt. Packing it tightly and evenly, press the crumb mixture into the bottom and up the sides of the pan. Bake for 15-20 minutes, until golden brown. Cool on rack, then wrap the outside of the springform pan with foil and place in a roasting pan. In a medium pot, bring the water to a boil. Meanwhile, mix the cream cheese until smooth. Add the rest of the sugar and beat until just light. Beat in the sour cream. Add the pumpkin, eggs, vanilla, 1 t. salt and the spices. Pour into the cooled crust. Without pulling the rack out, gently place the roasting pan in the oven. Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake the cake about 1 hour 45 minutes, or until the outside of the cheesecake sets but the center is still loose. Turn off the oven; open the door briefly to let out some heat. Leave cheesecake in oven for 1 more hour; then carefully remove from roasting rack and cool on a rack. Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight. Bring cheesecake to room temperature before serving. Unlock and remove springform ring. Place a dollop of whipped cream on each slice. |
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