Pumpkin Cheesecake Recipe

Is it pumpkin pie? Is it a cheesecake? No, it's the wonderful love child of the most perfect pumpkin pie and the most delicious New York style cheesecake!  How can this be? Well, actually, I lost my recipe for the pumpkin cheesecake I've been working on for the last year, and so last night while improvising, I created this masterpiece!

The only problem with posting it now is this recipe yields a-lot. I made one for my house, one to freeze for later and one for a friend. I thought about recalculating it  for a smaller yield, but I don't like posting recipes I haven't made at least once, even recalculated ones. I'll recalculate it later, and then re-post it. Until then, you are welcome to make 3 cakes or you can give a go at resizing it yourself.

Pumpkin Cheesecake Recipe
Yields: 3 9" cake pans of cheesecake

Crust Ingredients:
2 1/2 cups graham cracker crumbs (that's about 2 sleeves from a box of graham crackers)
1/3 cup sugar
1/2 cup (1 stick) plus 2 TBSP melted Butter

Crust Directions:

• I use a rolling pin and a large zippy bag to crush the graham cracker. It's the simplest, least messy way that I've found.
• Combine the crumbs and sugar in a medium mixing bowl with a large fork.  Once combined, as you are stirring with one hand, drizzle the melted butter over the mixture. Then mix until well combined.
• Divide the crust mixture evenly into 3 9" round cake pans. Use the flat bottom of a cup to press the crust flat, making sure there are  no bare spots. Now sets crusts aside (do NOT pre-bake)

Filling Ingredients:

• 7 - 8 oz. packs normal cream cheese * (that's 3 1/2 pounds cream cheese!)
• 6 eggs
• 1 1/2 - 15 oz cans pumpkin puree = 22 oz pumpkin (you can store the leftover 1/2 can in a zippy bag in the freezer until you make this again, or use it for something else)
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 2 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1 tsp ground ginger
• 1/4 tsp group allspice
• 1 cup sour cream

Filling Instructions

• Preheat oven to 350°F.
• The cream cheese and the eggs HAVE TO be room temp - that is a 70°F room, not a 50°F room! If they are not room temp, they will not blend as well, and your cheesecake will be lumpy. 
• In a very, very large mixing bowl, place the cream cheese. Mix with a hand or stand mixer on low until creamy. Add the eggs one at a time, blending well on low after each one. Scrape down the sides with a rubber spatula between each item mixed.
• Add the pumpkin puree. Again, blend on low until the mixture is well mixed. (You may want to use a higher speed, but don't!). Again, scrape the sides with a rubber spatula.
• One item at a time, add the sugar, vanilla, cinnamon, nutmeg, ginger, allspice and sour cream, blending well on low between each. And again, scrape the sides with a rubber spatula between each item.
• Divide the filling evenly between the 3 cake pans, smoothing flat with a rubber spatula.
• Place pans in the over trying to get them as close to being in the middle area of the oven as you can (both top to bottom and side to side).
• Bake for 35 to 45 minutes until the sides look done and start to pull away from the pan. The middle may still look giggly, but it don't overcook it.
• Refrigerate for at least 5 hours, or preferably overnight. Can be served with whipped cream (that's real whipped cream, not that spun corn stuff sold in tubs) or eaten plain. 

It is sooooo goooood!!!!!!

*  A note about which cream cheese to use. When making cheesecakes, use the normal, full fat cream cheese. NOT the low fat or the Neufchatel . Anything less than full fat won't make a good cheesecake. If you are worried about the fat content of your dessert, make it when going to or having a dinner party and share it with lots of people. They'll thank you and your cake will be better.