2.5 Cups Crushed Graham Crackers
1/4 Cups Sugar
1/2 TSP Salt
3/4 Cup Melted Unsalted Butter
**NOTE: Substitute with a pre-made crust. See Yield notes below
2.0 - 2.5 LBs of Cream Cheese
** For more of a pumpkin pie texture, use less creamcheese
2.5 Cups Sugar
1/4 Cup Sour Cream
15 Ounces (1 Regular Can) Pumpkin Puree (Not Pie Mix)
6 Large Eggs
1 TBS Vanilla Extract
2 Vanilla Beans
1 TSP Salt
2.5 TSP Cinnamon
1 TSP Ground Ginger
1/4 TSP Ground Clove
A Pinch of Ground Nutmeg
This recipe references specific pans/methods. Work around any limitations by reference to the equipment - substitution list here:
Spring Form Pan - Premade Crust or Pie Pan
Water Bath - Muffin Tins of Steaming Water
Stand Mixer - A large bowl with whisks and spatulas
About half an hour before you plan on making the cheesecake, bring your cream cheese out. If you are grinding your own spices, do so now. It takes roughly 3 to 4 cinnamon sticks and about 1/4 tsp cloves in a spice mixer for the requisite spice.
If you are making your own crusts, pre-heat the oven to 350 degrees. In a large mixing bowl, combine crust ingredients together. Hand pack into a Springform pan, or pie pan. Bake for approximately 5 minutes, or until slightly browned. Remove from the oven and let cool on the stovetop. It is recommended you place the crust onto a cookie sheet or other pan so you don’t have to handle the crust pan/plate directly. This is very useful for pre-made crusts, and later when filling may slosh about.
For the filling:
- Put the cream cheese in the mixing bowl, and with a spatula mix it around it a bit, working to loosen it up a bit.
- Place the bowl into the mixer with a whisk attachment, and start on a low setting. Add in the sugar, mix thoroughly.
- Add in the Sour Cream, and Pumpkin Puree. Let these mix on a low setting while you crack and prepare your eggs.
- Whisk the eggs briefly before adding them to the mix.
- Get your spices together in a small bowl, and gently add it to the mixing bowl
- While the Spices are mixing in, cut your vanilla beans in half lengthwise, scraping the internal pulp onto a spatula. Stop the mixer, and brush the pulp onto the whisk attachment, and pulse a higher speed to disperse the vanilla throughout the mix.
- Add the vanilla extract, and finish the mix.
Heat the oven to 350 degrees.
Heat a few cups of water in a saucepan to boiling, and get out a standard muffin/cupcake tin. Pour the water into the muffin tins, about 3/4 of capacity, and place on the bottom rack of your oven. This will keep your oven humid as the cheesecake cooks and help to prevent the top from cracking. This step can be skipped if you are using a water bath
Fill your pan with the mix, and place into the oven for approximately 40 to 60 minutes. The time depends on your vessel. A springform pan cook will likely be closer to 60 minutes, and a pre-made crust will be closer to 40. You’ll want to shake the rack a little to determine when it is done. You’ll want a mostly set cake with a little jiggle in the center.
Turn off your oven, and crack the oven door open for another 30 minutes. Cool at room temperature, and then cover in foil, and place into the fridge for a minimum of 4 hours. 6 to 8 for thicker pans. Serve chilled in sliced, or sit with a fork in front of the television and watch something amazing.
The yield for this recipe is enough for:
A large 13x9 rectangular springform pan
1x 9 inch Pre-made Crust, 2x 6 inch Pre-made Crust
A standard 9 inch springform pan, and a 6 inch Pre-Made Crust