Pumpkin Spice Cheesecake

INGREDIENTS

Graham Crust

1 cup finely ground gingersnap crumbs
1/2 cup graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

Pumpkin Spice Cheesecake Filling

1 15-ounce can 100% pumpkin
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground pumpkin pie spice
1/2 teaspoon salt
1  1/2 pounds (three 8-ounce packages) cream cheese, room temperature
2 tablespoons of pure vanilla extract or vanilla bean paste
1 cup heavy cream, cold

PREPARATION

Crust

1. Preheat oven to 325 F degrees. Wrap a 9-inch springform pan twice with aluminum foil. Wrap the foil all the way up the sides so that water cannot seep in from the water bath.
2. Spray pan with non-stick spray.
3. Pulse cookie crumbs, sugar and ground ginger.
4. Add melted butter and pulse just until thoroughly combined.
5. Pour the moistened crumbs into the prepared pan, and using a measuring cup, press crumbs into an even layer.
6. Bake until set and lightly browned, about 15 minutes. Remove from the oven and allow the crust to cool completely.

Pumpkin Spice Filling

1. In a small, heavy saucepan, stir together pumpkin, sugar and spices.
2. Heat over a medium flame until it’s thickened, shiny and bronzy in color.
3. Reduce heat and cook for another five minutes. Pour into a small bowl and set aside.
4. Place softened cream cheese into mixer or food processor and blend/process for about a minute or so.
5. Scrape the bowl, then add vanilla, pumpkin mixture and cream; blend/process well.
6. Add the eggs and process for about five seconds or just until incorporated (do not over mix).
7. Set the cake pan in a large roasting pan. Pour batter into the cooled crust.

The Pumpkin Spice Cheesecake

1. Pour enough boiling water into roasting pan to come about halfway up the sides of the cake pan.
2. Bake until cheesecake is just set, about 1-1/2 hours. If it jiggles, it’s not done.
3. Carefully remove the roasting pan from the oven and set on a wire rack.
4. Use a paring knife to loosen the cake from the sides of the pan.
5. Cool until the water is just warm, about 45 minutes.
6. Remove the cake pan from the water bath, discard the foil and set on a wire rack.
7. Continue to cool at room temperature until completely cooled.
8. Cover with plastic wrap and refrigerate overnight.
9. Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter.
10. If there is condensation on the top of the cheesecake, blot it gently with a paper towel.
11. Let the cheesecake stand at room temperature for about 30 minutes, then cut into wedges.

Chef Tips and Notes

Clean your knife with hot water between cuts to get a nice, even slice each time.

Recipe is courtesy Chef Padua Player, founder of SugaChef Desserts based in Maryland. Visit his website for more sweet tooth favorites. Photo credit: Riche Holmes Grant.

Read more about the history of pumpkin spice and who Chef Players says it’s a spice to be enjoyed all year long, not just in the fall.