3/4 cup (1 1/2 sticks) unsalted butter, melted (divided use)
2 1/2 cups graham-cracker crumbs
2 3/4 cups sugar (divided use)
1 teaspoon plus a pinch salt (divided use)
2 pounds cream cheese, room temperature
1/4 cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream or whipped topping
1/3 cup toasted pecans, roughly chopped
Position a rack in the center of the oven and preheat to 325
degrees.
Brush a 10-inch springform pan with some of the butter. Stir
remaining butter into crumbs with 1/4 cup sugar and pinch salt.
Press mixture into bottom and up sides of pan, packing it tightly
and evenly. Bake until golden brown, 15 to 20 minutes.
Cool on a rack, then wrap outside of springform pan with foil and
place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat cream cheese
with a mixer until smooth. Add remaining 2 1/2 cups sugar and beat
until just light, scraping down sides of bowl and beaters as
needed. Beat in the sour cream, then add pumpkin, eggs, vanilla, 1
teaspoon salt, cinnamon, ginger and cloves and beat until just
combined. Pour into cooled crust.
Without pulling rack out, gently place roasting pan in oven and
pour boiling water into roasting pan until it comes about halfway
up side of springform pan. Bake until outside of cheesecake sets
but center is still loose, about 1 hour 45 minutes. Turn off oven
and open door briefly to let out some heat. Leave cheesecake in
oven for 1 more hour, then carefully remove from roasting pan and
cool on a rack. Run a knife around edges of springform pan, cover
and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving.
Unlock and remove springform ring. To finish, place a dollop of
whipped cream on each slice and sprinkle with toasted pecans.
No comments:
Post a Comment