Spiced Pumpkin Cheesecake

  • Total Time: 1 hours  30 mins
  • Hands-on Time: 30 mins
  • Makes: 8 servings

The mingling of warming organic spices in this spiced pumpkin cheesecake recipe make for a delightfully different dessert.

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1. Preheat oven to 350 degrees.
2. In a medium bowl, combine graham cracker crumbs, cookie crumbs, brown sugar and cinnamon. Stir in melted butter.
3. With fork, press crumb mixture into greased 9-inch springform pan. Set aside.
4. With an electric mixer, beat cream cheese until smooth, then add pumpkin, eggs and egg yolk, sugar, sour cream, flour, vanilla, cinnamon, nutmeg, cloves and ginger. Mix until well combined.
5. Pour pumpkin filling into crust, spreading evenly. Bake for 1 hour. Test to see if cheesecake is set by gently shaking pan. If only a small circle in center of cake jiggles, it is done.
6. Remove and let sit for 15 minutes, at which point the center will firm up.
7. Cover with plastic wrap and refrigerate for 4 hours before serving.

Place cheesecake on a sheetpan to bake. This not only helps prevent messes from potential spills, but also helps the bottom of the cheesecake cook more evenly.



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