This is far and away THE BEST pumpkin cheesecake I've eaten. It's a little more work, but totally worth it!
This recipe fills a 9-inch springform pan to the tippy-top!
Use your favorite crumb crust.
I like to use a mix of gingersnap cookies and Nilla Wafers in mine. Graham crackers work fine too. If you use graham crackers you might want to try adding in a little cinnamon to make your crust sing.
INGREDIENTS:
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin, dried (see note)
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
2 tsp vanilla extract
4 eggs
1/4 cup sour cream
Prepare your favorite crumb crust in a 9-inch springform pan, pre-bake and set aside to cool.
FOR THE FILLING: Whisk sugar, spices, and salt in small bowl; set aside.
To dry pumpkin: Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.
In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition.
Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 2 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add sour cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 150 degrees on instant-read thermometer, about 1 1/2 hours.
Carefully set roasting pan containing hot water & cheesecake on wire rack. Use a thin blade to loosen cake from sides of pan. Cool until water is just warm, about 30 to 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve with whipped cream.
