Pumpkin Cheesecake

I know that I am a bit behind with the pumpkin-thing but I am going to start a movement where we as a society embrace this humble squash for as long as it will keep in our pantries! Viva la pumpkin!

So obviously... 2 months ago I purchase these lovely babies

And this is what I decided to make with them. I actually needed the puree from only one pumpkin. I made pumpkin gnocchi and soup with the other. And obviously, if you do not have fresh puree-canned pumpkin will work just fine. 

Pumpkin Cheesecake

makes one 9-10 inch round cheesecake

Crust

9 whole graham crackers - crushed

3 T sugar

1/2 t ginger

1/2 t cinnamon

1/4 t cloves

1/4 t nutmeg

6 T melted butter

Preheat oven to 325 F and move the oven rack to the medium low position. Take your springform pan and grease and flour the bottom and the sides. In a medium sized bowl, mix the dry ingredients together. Pour the melted butter in and mix until the incorporated. Press the mixture into the 9-10 inch springform pan. Put the crust in the oven for approximately 15 minutes and take out when done to cool. 

Filling

1 1/3 c granulated sugar

1 t cinnamon

1/2 t ginger

1/4 t nutmeg

1/4 t clove

1/4 t allspice

1/2 t salt

15 oz of pumpkin puree 

1 1/2 lbs cream cheese (room temp.)

1 T vanilla

1 T lemon juice

5 eggs (room temp.)

1 cup heavy cream

The puree is naturally a little juicy, so to quell this problem simply put the puree into a large pan and cook on low for about 5 minutes to dry it out a bit. Set aside and cool. 

Mix the sugar, spices, and salt in a small bowl and set aside. In a large bowl, beat the cream cheese until smooth, about 1 minute. Add about half of the sugar mixture and mix again for about 1 minute. Scrape the sides of the bowl and then repeat. Add the pumpkin, lemon, and vanilla and beat until combined. Then add 3 eggs and beat until incorporated. Scrape the bowl and add the remaining eggs.

Pour the filling into the springform pan and smooth the surface. Take two pieces of foil and line the bottom of the springform pan. Set the pan into a large roasting pan. Pour boiling water into the roasting pan creating a water bath. You want the water to be about 1/3 to 1/2 way up the sides of the pan- but not above the foil. 

Bake the cake for about 1 hour and 15 minutes. Depending on your oven it may be a bit shorter or longer.The cake is done with it is still a little wobbly in the center. Remove the cake from the oven and set the roasting pan on a cooling rack. Allow the cake to cool in the water bath for 45 minutes. I am pretty sure that doing this prevents the cake from falling in the center or cracking along the edges. Remove the cake from the bath. Run a knife along the edge of the cake and cool for at least four hours. 

Voila! The pumpkin cheesecake is ready to serve, maybe with a side of bourbon infused whipped cream? Just a suggestion.

Help me celebrate the year-round use of pumpkin by making this cheesecake - you will not be disappointed.

Happy Eating!