Spiced Pumpkin Cheesecake

16 steps · 45 min total

1. 01

   Combine Crust Ingredients

   In a bowl, combine the 2 tablespoons butter, 3/4 cup granulated sugar, 1/4 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves. Stir until the sugar has dissolved into the butter.
2. 02

   Add Graham Cracker Crumbs

   Add the 1 1/4 cups graham cracker crumbs to the spiced butter mixture and toss until evenly coated.
3. 03

   Press Crust into Pan

   Transfer the crumb mixture to a springform pan. Press it firmly into an even layer across the bottom of the pan; the flat bottom of a measuring cup works well for this.
4. 04

   Bake and Cool Crust

   Bake the crust for about 15 minutes at 350°F, until the edges are lightly browned. Set it aside to cool completely.
5. 05

   Prepare Oven and Pan

   Preheat your oven to 325°F and place an oven rack in the lower-middle position.

   Tightly wrap the outside of the 9-inch springform pan with two pieces of foil. This will protect the crust during the water bath.

6. 06

   Combine Filling Spices

   In a small bowl, whisk together the 1 cup sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, and any remaining spices not used in the crust. Set this mixture aside.
7. 07

   Beat Cream Cheese

   In the bowl of an electric mixer, beat the 8 oz cream cheese on medium-high speed until it's smooth and softened, which should take about 1 minute.
8. 08

   Add Sugar-Spice Mixture

   Add about a third of the reserved sugar-spice mixture to the cream cheese and beat on medium-low speed for about 1 minute, until it's fully incorporated. Scrape down the sides of the bowl as needed, then repeat this process with the remaining sugar mixture, adding it in two more additions.
9. 09

   Add Pumpkin and Vanilla

   Stir in the 1 cup pumpkin puree and 1 teaspoon vanilla extract. Beat on medium speed until just blended, about 45 seconds.
10. 10

    Mix in Eggs

    Add one egg at a time, mixing on medium-low speed until each is just incorporated before adding the next. Do not overmix the 3 large eggs.
11. 11

    Add Heavy Cream

    Pour in the 1/2 cup heavy cream and beat on low speed until just combined, about 45 seconds. Finish with a final stir by hand using a rubber spatula to ensure everything is fully mixed.
12. 12

    Pour Filling

    Pour the pumpkin filling evenly over the cooled crust in the springform pan. Gently smooth the top with a spatula.
13. 13

    Place in Roasting Pan

    Carefully place the foil-wrapped springform pan into a larger roasting pan.
14. 14

    Add Water Bath

    Pour enough simmering water into the roasting pan to come about halfway up the sides of the springform pan.
15. 15

    Bake Cheesecake

    Bake the cheesecake until it's set around the edges but still slightly wobbly in the center when the pan is gently shaken.
16. 16

    Chill Cheesecake

    Once cooled, wrap the cheesecake with plastic wrap and refrigerate until thoroughly chilled, at least 4 hours and up to 3 days.