Position a rack in the center of the oven and
preheat to 325 degrees Fahrenheit.
Brush a 10-inch springform pan with some of the
butter. Stir the remaining butter with the crumbs,
1/4 cup of the sugar and a pinch of salt in a
bowl. Press the crumb mixture into the bottom and
up the sides of the pan, packing it tightly and
evenly. Bake until golden brown, 15 to 20 minutes.
Cool on a rack, then wrap the outside of the
springform pan with foil and place in a roasting
pan.
Bring a medium pot of water to a boil. Meanwhile,
beat the cream cheese with a mixer until smooth.
Add the remaining 2 1/2 cups sugar and beat until
just light, scraping down the sides of the bowl
and beaters as needed. Beat in the sour cream,
then add the pumpkin, eggs, vanilla, 1 teaspoon
salt and the spices and beat until just combined.
Pour into the cooled crust.
Gently place the roasting pan in the oven (don't
pull the rack out) and pour the boiling water into
the roasting pan until it comes about halfway up
the side of the springform pan. Bake until the
outside of the cheesecake sets but the center is
still loose, about 1 hour 45 minutes. Turn off the
oven and open the door briefly to let out some
heat. 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. To finish, place a dollop of the whipped cream
on each slice and sprinkle with the toasted pecans.
Originally Submitted
7/31/2012
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