Spiced Pumpkin Cheesecake
Can’t possibly eat another bite? You’re likely to change your tune when faced with a slice of this creamy pumpkin cheesecake.
For the crust, combine:
For the filling, beat:
For the topping, beat:
The sour cream topping goes on at the end of the baking time. It acts as the icing on the cheesecake, adding a perfect contrast to the sweet pumpkin filling.
Preheat oven to 325°. Coat a 9-inch springform pan with nonstick spray.
For the crust, combine gingersnap crumbs and graham-cracker crumbs in a bowl. Add pecans; stir in butter, sugar, and salt until mixture is sandy. Press crumb mixture into bottom and 1 inch up sides of prepared pan. Bake crust until slightly golden, about 10 minutes. Remove pan from oven; cool slightly.
For the filling, beat cream cheese and granulated sugar with a mixer on medium speed in a bowl until fluffy. Add pumpkin, eggs, lemon juice, vanilla, cinnamon, ginger, nutmeg, and cloves; beat until smooth, scraping down sides of the bowl. Pour filling into crust; place springform pan on a baking sheet.
Bake cheesecake until sides are set but center still is jiggly, about 50 minutes. Remove cheesecake from oven. (Leave oven on.)
For the topping, whisk together sour cream and powdered sugar in a bowl; spread over cheesecake. Return cheesecake to the oven; bake until it’s set, 15 minutes more. Turn off oven and crack open the door; leave cheesecake in the oven for 20 minutes more.
Remove cheesecake from oven. Allow cheesecake to cool in pan on a rack for about 1 hour. Loosely cover cheesecake in pan with plastic wrap; refrigerate overnight.
To serve, remove ring from the springform pan. Slice cheesecake with a sharp knife dipped in hot water and wiped dry before each cut. Garnish individual servings with whipped cream and sugared pecans, if desired.
Per 1/12 cheesecake
% Daily Value*
Total Fat 34g 52%
Saturated Fat 19g 95%
Cholesterol 135mg 45%
Sodium 330mg 13%
Carbs 37g 12%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.