My Thanksgiving Contribution

I love cheesecake. A few years ago I offered to bring pumpkin cheesecake to my sister-in-law's Thanksgiving gathering after my sister raved about this recipe. A few guests accepted a polite sliver while others questioned why pumpkin cheesecake? Why disrupt tradition and pumpkin pie? Most of it came back home with me. The next year two guests sidled up to me and asked, "Did you bring the pumpkin cheesecake again?" and a few more guests accepted a polite sliver of a slice. There was only half of a cheesecake to bring home. Last year I was met at the car with, "You brought the pumpkin cheesecake right?" There were no leftovers.

This year our Thanksgiving plans will bring us elsewhere but I have enough whipping cream and cream cheese to bring one with me and to drop another one off at my sister-in-law's because why disrupt tradition and pumpkin cheesecake?

Spiced Pumpkin Cheesecake

This needs to chill overnight, so plan accordingly.

Crust
9 whole Graeme crackers (about 4 ounces), broken
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

For crust:
Position rack in center of oven and preheat to 350°F. Wrap a double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine Graeme crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.


For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan. Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight. Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

Makes 12 to 16 servings.
Bon Appétit October 2002