Pumpkin Cheesecake

This cheesecake is a crowd favorite with my family. It is always requested for the holidays. 

Let's get started. 

Pumpkin Cheesecake Printable Recipe
Crust
12 Tbsp. Unsalted Butter, melted
2 1/2 Cups Graham Cracker Crumbs
1/4 Cups Sugar
1 Tsp. Pumpkin Pie Spice
Pinch of Salt

Filling
4 8oz. packages of Cream Cheese, at room temperature
1/4 Cup Sour Cream
1 15oz. can Pure Pumpkin Puree
6 large Eggs, at room temperature, lightly beaten
2 1/2 Cup Sugar
1 Tsp. Vanilla Extract
2 1/2 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
1/4 Tsp. Ground Cloves
1/4 Tsp. Ground Nutmeg
1 Tsp. Salt

Topping
2 Cups Sweetened Whipped Cream
1/3 Cup Toasted Pecans, roughly chopped

Preheat the oven to 325 degrees Fahrenheit and position a rack in the center of the over.

Brush a 10-inch springform pan with a little bit of the melted butter, Stir in the remaining butter with the graham cracker crumbs, 1/4 cup sugar, pumpkin pie spice, and a pinch of salt in a bowl. 
Press the crumb mixture into the bottom an up the sides of the springform pan, packing it tightly and evenly. Bake for 15-20 minutes. Remove from the oven and cool on a rack. Once cooled, warp the outside of the springform pan with heavy duty aluminum foil and place inside a roasting pan.

Bring a medium pot of water to a boil.

Meanwhile, beat the cream cheese with an electric mixer until smooth. Add in the 2 1/2 Cups of Sugar and beat until light, making sure to scrape down the sides of the bowl and the beaters as needed.
Add in the Sour Cream and mix, add in the pumpkin eggs, vanilla extract, salt, cinnamon, ginger, cloves, nutmeg and beat until combined. Pour into the cooled crust.

Gently place the roasting pan in the oven, and pour the boiling water into the roasting pan until in is halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 45 minutes, at this point the center of the cheesecake will still be loose don't worry. Turn off the oven and slightly open the door of the oven. Leave the cheesecake in the oven for 1 more hour then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. Top with a dollop of whipped cream on each slice and sprinkle with the toasted pecans.
Serve and enjoy!!

Side note: If you have several functions to go to you can make this in premade store bought graham cracker crust, you might be able to get 4-5 cheesecakes out of this mixture if you use those. 
To make the cheesecakes this way all you have to do is position a rack in the center of the oven, and a rack in the bottom of your oven. 

Fill the roasting pan with boiling water and position it in the bottom rack. Fill your premade crust with the cheesecake mixture and bake in the middle rack. Bake at 325 degrees Fahrenheit for 45 minutes. Turn off the oven, slightly open the oven door, and leave the cheesecakes in the oven for 1 more hour. Carefully remove the cheesecakes from the oven and finish cooling on a rack. Cover and refrigerate at least 8 hours or overnight. Top with whipped cream and pecans.

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