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Photo by Christel Lewis
Treat holiday guests to a velvety smooth cheesecake with the rich flavors of fall.
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Photo by Belinda Smith-Sullivan
Flatten graham cracker crumbs to make your piecrust. See tip below.
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Photo by Belinda Smith-Sullivan
A pan of water and some aluminum foil will help ensure a smooth texture for your cheesecake. See tip below.
SERVES 10–12
1½ cups finely ground gingersnap cookies
2 tablespoons sugar
4 tablespoons unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1¾ cups sugar
3 tablespoons all-purpose flour
5 large eggs
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 15-ounce can pumpkin
Preheat oven to 350 F. In a medium bowl, combine ground cookies, 2 tablespoons sugar and butter. Press firmly into the bottom of a 9-inch springform pan that is wrapped on the bottom and sides with foil.
In the bowl of an electric mixer, beat together cream cheese, remaining sugar and flour until smooth. Add eggs, one at a time, then add vanilla and spices. Add pumpkin, and continue mixing until smooth. Pour filling into prepared pan. Set foil-wrapped springform pan in a larger, shallow baking pan, and add 1 inch of water to the larger pan. Place in oven, and bake 60–70 minutes or until slightly firm in the center. Turn oven off; leave oven door ajar (4–5 inches) while it cools for 1 hour. Remove pan from oven, and cool completely. Remove foil, and refrigerate until ready to serve. Remove sides of pan, and transfer cheesecake to a serving plate.
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Recipe tips
Salted or unsalted butter? When a recipe calls for unsalted butter, but all you have on hand is salted butter, you can use the salted. Just remember to adjust the amount of salt elsewhere in the recipe.
How to press crumbs into a piecrust. The simplest and quickest way to form a piecrust from cookie or cracker crumbs is to press them into the bottom of your pie pan or springform pan using the flat bottom of a measuring cup.
How to prevent your cheesecake from sinking in the middle or cracking. First, wrap the springform pan—sides and bottom—with foil so water cannot seep into the pan. Then place the wrapped springform pan inside a larger pan that contains enough water to rise 1 inch up the sides of the springform. Baking your cheesecake this way will produce a perfectly smooth cheesecake every time.