Pumpkin Cheesecake Using Graham Cracker Crumbs
|Graham cracker crumbs||5 Ounce (1 1/2 cups / 155 gram)|
|Sugar||9 1⁄2 Ounce (3 tablespoons plus 1 cup / 8 ounce / 250 gram)|
|Ground ginger||1 Teaspoon|
|Unsalted butter||3 Ounce, melted (6 tablespoon / 90 gram)|
|Cream cheese||1 1⁄2 Pound (750 gram, at room temperature)|
|Pumpkin puree||1 Pound (1 3/4 cups / 500 gram, pumpkin puree, at room temperature)|
|Finely grated orange zest||1 Teaspoon|
|Ground cinnamon||1 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Eggs||6 , lightly beaten|
Preheat an oven to 325°F (165°C).
Position a rack in the middle of the oven.
Cover the outside (bottom and sides) of a 9-inch (23-cm) springform pan with heavy-duty aluminum foil, shiny side out.
Butter the inside of the pan and set aside.
In a bowl stir together the cracker crumbs, the 3 tablespoons sugar and the ginger.
Stir and toss while gradually adding the melted butter.
Continue to stir and toss until well mixed.
Press the crumb mixture evenly over the inside of the pan to reach 1 3/4-2 inches (about 5 cm) up the sides.
Chill for 30 minutes.
Place the cream cheese in a large bowl.
Using an electric mixer set on medium speed, beat until light and fluffy, 2-3 minutes.
Slowly add the 1 cup (8 oz / 250 g) sugar while continuously beating; occasionally scrape down the bowl sides.
Add the pumpkin, orange zest, cinnamon, cloves and nutmeg and beat until smooth.
Add the eggs, a little at a time, beating well after each addition and scraping down the bowl sides.
Using a rubber spatula stir slowly to dispel some of the bubbles.
Pour the batter in the prepared pan and smooth the surface.
Bake until the top is lightly puffed all over, 60-70 minutes.
The center may be slightly underset; it will firm up during cooling.
Cool on a wire rack, then remove the foil and pan sides and refrigerate overnight.
Before serving, you may want to carefully slip the chilled cake onto a large, flat serving plate if you have one.