Pumpkin Cheesecake A Cheesecake Factory Copycat

This was in the october 29,2008 food section of the houston chronicle and was proclaimed holiday worthy"! Preparation time does not include chill time."

Steps

Position a rack in the middle of the oven and preheat to 350 degrees.

Brush a 10 inch springform pan with some of the butter.

Stir remaining butter into graham cracker 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 rack , then wrap outside of springform pan with heavy duty foil and place in a roasting pan.

Bring a medium pot of water to 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 chee.

Ingredients

unsalted butter, graham cracker crumbs, sugar, salt, cream cheese, sour cream, pumpkin puree, eggs, vanilla extract, ground cinnamon, ground ginger, ground cloves, sweetened whipped cream, pecans