Pumpkin Cheesecake Cpk

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Another recipe from the california pizza kitchen cookbook. this is slightly time consuming, but well worth the effort! the top of my cheesecakes always crack, so to disguise the fact, i always top them with piped freshly whipped cream! :o)

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Steps

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To make the crust:.

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Combine the graham cracker crumbs and sugar in a food processor.

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Pulse to combine.

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With the machine running , pour the melted butter through the feed tube and process just until mixture forms a soft mass.

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Remove from processor and firmly press into the base of a 9-inch springform pan , spreading evenly.

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To make the cheesecake:.

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Preheat the oven to 350f.

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In the bowl of an electric mixer fitted with the flat beater attachment , beat the cream cheese until soft , stopping the mixer occasionally to scrape the sides and bottom of the bowl with a rubber spatula.

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Add the brown sugar and continue beating until thoroughly incorporated and creamy.

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In a separate bowl , stir together the flour , cinnamon , cardamom , cloves , ginger and nutmeg.

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Add to the cream cheese mixture and beat until thoroughly combined , stopping to scrape down the bowl.

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In the same way , beat in the sour cream and then , one at a time , the eggs , scraping down the bowl after each addition.

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Ingredients

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graham cracker crumbs, sugar, unsalted butter, cream cheese, dark brown sugar, all-purpose flour, ground cinnamon, ground cardamom, ground cloves, ground ginger, ground nutmeg, sour cream, eggs, vanilla extract, canned pumpkin puree