Rich And Creamy Pumpkin Cheesecake

This recipe was given to me by a friend a long time ago, not sure where she got it, i just know it's the most requested pumpkin cheesecake recipe i have. when i want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant.

Steps

Preheat the oven to 350f.

Wrap a double layer of wide heavy-duty aluminum foil around the outside of a 10-inch springform pan.

Combine the graham crackers , sugar , and cinnamon , drizzle the melted butter over crumbs and mix.

Press the crumbs over the bottom of the prepared pan.

Bake in the middle of the oven until the crust is slightly golden , about 10 minutes.

Transfer to a wire rack and cool while preparing the filling.

To make the filling: using an electric mixer , beat the cream cheese and sugar in a large bowl until smooth and fluffy.

Beat the eggs one at a time.

Add the pumpkin , cream , vanilla and spices and beat just until mixed.

Pour the filing into the prepared crust.

Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.

Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden , about 1 1 / 2 hours.

Transfer the cheesecake to a wire rack to cool.

Cover and .

Ingredients

graham cracker crumbs, butter, sugar, cinnamon, cream cheese, light cream cheese, eggs, pumpkin puree, heavy cream, pure vanilla extract, ground ginger, ground nutmeg, ground allspice, ground cloves