Ingredients for Spiced Pumpkin Cheesecake Bon Apptit Magazine
- Pecans
- 1 ½ cups graham cracker crumbs
- 1 ¾ cups granulated sugar
- Unsalted Butter
- 3 (8-ounce) packages cream cheese (full-fat or non-fat)
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Solid Pack Pumpkin
- 4 large eggs
- Vanilla Extract
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How to Make Spiced Pumpkin Cheesecake Bon Apptit Magazine
- **Make the Crust:** Preheat oven to 350°F (175°C). In a food processor, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, and ¼ teaspoon ground cinnamon. Pulse until nuts are finely chopped.
- Add 6 tablespoons (3 ounces) melted unsalted butter to the food processor and pulse until moist crumbs form.
- Press the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan with 2 ¾-inch-high sides.
- Bake for 10 minutes, or until lightly toasted. Let cool completely.
- **Wrap the Pan:** Wrap the outside of the springform pan with double-thick heavy-duty foil to prevent water leakage during baking.
- **Make the Filling:** In a large bowl, beat together 3 (8-ounce) packages cream cheese (full-fat or non-fat), 1 ¾ cups granulated sugar, 1 teaspoon ground ginger, and ½ teaspoon ground cloves using an electric mixer until smooth and creamy.
- Add 1 (15-ounce) can pumpkin puree and beat until well combined.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Pour the filling over the cooled crust.
- **Water Bath:** Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan.
- **Bake:** Bake for 1 hour and 45 minutes, or until the top is golden brown, begins to crack, and the center is just set. A slight jiggle is okay.
- **Cool and Chill:** Remove from the water bath and let cool completely on a wire rack. Refrigerate overnight for optimal flavor and setting.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
105g
Fat
103g
Carbs
11g
