A delightful twist on the classic pumpkin cheesecake, featuring a spiced graham cracker crust and a creamy, flavorful filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the graham cracker crumbs and sugar, then stir in the melted butter until the mixture resembles wet sand.
Ensure the crumbs are evenly coated with butter for a cohesive crust.
Press the crumb mixture firmly onto the bottom and slightly up the sides of a greased 9-inch springform pan.
Use the bottom of a glass to press the crust evenly.
Bake the crust in the preheated oven for 8 minutes, then remove and let it cool on a wire rack.
Baking the crust helps it set and enhances its flavor.
In a large mixing bowl, beat the cream cheese until smooth, then add the sugar and vanilla extract, mixing until well combined.
Ensure the cream cheese is at room temperature to avoid lumps.
Add the eggs one at a time, beating gently after each addition until just incorporated.
Overbeating can incorporate too much air, leading to cracks.
Mix in the pumpkin puree, cinnamon, nutmeg, and allspice until the filling is smooth and evenly spiced.
Scrape down the sides of the bowl to ensure even mixing.
Pour the filling into the prepared crust, spreading it evenly.
Tap the pan gently on the counter to release any air bubbles.
Place the springform pan in a larger baking dish and fill the dish with hot water to create a water bath.
The water bath helps prevent cracks by providing gentle, even heat.
Bake the cheesecake in the oven for about 60 minutes, or until the center is set but still slightly jiggly.
Avoid opening the oven door during baking to maintain consistent temperature.
Remove the cheesecake from the oven and water bath, then cool on a wire rack for 10 minutes.
Run a knife around the edge to prevent sticking as it cools.
Refrigerate the cheesecake for at least 4 hours, or until fully chilled and set.
Chilling allows the flavors to meld and the texture to firm up.
Before serving, remove the sides of the springform pan and garnish with whipped cream if desired.
Use a warm knife to slice cleanly through the cheesecake.
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