Pumpkin Spiced Cheesecake

		--- CRUST ---
5	oz	graham crackers, crushed
3	Tbs	granulated sugar
1/2	tsp	ginger
1/2	tsp	cinnamon
1/4	tsp	cloves
		... pulse together in food processor, then add ...
6	Tbs	unsalted butter, melted
		... fold in with spatula or fork. Work into 9" springform pan that has been greased and lined with parchment paper. Use drinking glass to press crust evenly. Bake in 325° oven for 15 minutes on med-low position. Cool on wire rack.
		--- FILLING ---
1 1/3	cups	granulated white sugar
1	tsp	cinnamon

1/2	tsp	ginger
1/4	tsp	nutmeg
1/4	tsp	allspice
1/4	tsp	cloves
1/2	tsp	salt
		... mix above 7 ingredients in medium bowl
1 1/2	lbs	cream cheese, softened at room temp for 1/2 hour
15	oz	pumpkin (can or fresh), moisture removed
1	Tbs	vanilla
1	Tbs	lemon juice
5		eggs
1	cup	heavy cream

1	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 towels.
2	In large mixing bowl, blend for 1 minute: 1 1/2 lbs. cream cheese (softened, leave out for 1/2 hour), 1/3 sugar mixture (blend for 1 minute), repeat for other 2/3's sugar mixture, 15 oz. pumpkin (moisture removed), 1 Tablespoon vanilla, 1 Tablespoon lemon juice (blend until incorporated), 3 eggs & blend 1 minute, 2 eggs & blend 1 minute, 1 cup heavy cream & blend until smooth. Pour filling in cooled baked crust. Wrap the springform pan with double layer 16" foil & put into baking pan. Fill half way up sides with hot water.
3	Bake at 325° for 1 1/2 hours. Leave in water bath about 45 minutes to cool. Cool 3 more hours on counter, without water bath. Chill for 4 hours or better overnight before serving. Top with whipped cream.

WHY THIS RECIPE WORKS: We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passed over brown sugar, which overpowered the pumpkin, in favor of milder granulated sugar. Baking the cake in a water bath in a moderate oven also helped give our pumpkin cheesecake recipe its velvety texture.

Source

Source: Cooks Illustrated - November 2003