Spiced Pumpkin Cheesecake

Name: Spiced Pumpkin Cheesecake
Yield: Serves 12 to 16 (Makes one 9-inch cake)
Ingredients: 5 ounces, graham crackers (9 whole crackers), broken into large pieces; 3 tablespoons, granulated sugar; 1/2 teaspoon, ground ginger; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground cloves; 6 tablespoons, unsalted butter, melted; 1 1/3 cups, granulated sugar (9 1/3 ounces); 1 teaspoon, ground cinnamon; 1/2 teaspoon, ground ginger; 1/4 teaspoon, ground nutmeg; 1/4 teaspoon, ground cloves; 1/4 teaspoon, allspice; 1/2 teaspoon, table salt; , 1 can (15 ounces) pumpkin; 1 1/2 pounds, cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes; 1 tablespoon, vanilla extract; 1 tablespoon, lemon juice from 1 lemon; 5 , large eggs, left at room temperature, about 30 minutes; 1 cup, heavy cream

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Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV

Desserts or Baked Goods

Cheese

Make Ahead

Cakes

Some 30 cheesecakes later--that's more than 11,000 grams of fat and 150,000 calories--we find a clever way to take pumpkin cheesecake from heavy and sodden to creamy and velvety.

SERVES12 to 16 (Makes one 9-inch cake)

TIME3 hours, plus 3¾ hours cooling, 4 hours chilling, and 30 minutes standing

has video

WHY THIS RECIPE WORKS

We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passed...

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