Pumpkin Cheesecake

Makes 1 - 10 inch cheesecake

From Making Artisan Cheesecake, Quarto 2015 Melanie Underwood

For the crust:

1 3/4 cups(205g) finely ground graham cracker crumbs 

1 teaspoon(2.5g) ground cinnamon

8 tablespoons(112g) butter, melted 

Preheat oven to 350℉(180℃) Gas mark 4 

1. In a medium bowl combine ground crackers and cinnamon. 

2. Add in butter and stir with a rubber spatula to combine, making sure all the butter is absorbed and crumbs are evenly coated.

3. Place all the graham crackers on the bottom of a 10-inch (25cm) spring form pan and using the palm of your hand or the bottom of a glass, press the crumbs firmly into the bottom of the pan.

4. Place the pan in the oven and bake the crust for about 10 minutes or until slightly firm.

5. Remove from the oven and allow to cool completely, about 10 minutes. 

As an alternative to baking the graham cracker crusts, you can place the crumbs that are pressed into the springform pan in the freezer for at least 20 minutes. Then use as you would for a baked crust.  

For the cheesecake: 

1 pound(454g) cream cheese 

1 1/2 pounds(680g) ricotta cheese, pureed 

3/4 cup (165g) dark brown sugar 

1 – 15 ounce (425g) can pumpkin puree 

6 large eggs 

2 teaspoons(5g) ground cinnamon 

1 teaspoon (2.5g) vanilla extract 

¼ teaspoon ground ginger 

¼ teaspoon ground cloves

¼ teaspoon nutmeg 

Heat oven to 325℉  (170 ℃) Gas Mark 4 

1. In the bowl of an electric mixer, using the paddle attachment, mix cream cheese and ricotta on low speed until softened; scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes. 

2. Add in sugar and continue mixing on low and scraping down the sides, bottom, and paddle until there are no visible lumps. 

3. Add in pumpkin puree and mix just until combined.

4. Add in eggs, one at a time and mix just until combined, about 10 seconds after each egg. 

5. Stir in cinnamon, vanilla extract, ginger, cloves, and nutmeg.

6. Place the springform pan on a double layer large piece of aluminum foil (you will need a wide roll of foil for this) and fold the foil to come up the sides of the pan, almost to the top, without allowing the foil to be on the inside of the pan. 

7. Place the springform pan in a large cake pan or a roasting pan (one that is around the same height or lower than your springform pan). 

8. Pour batter over crust, spread batter with a small offset spatula to level batter. 

9. Place in the oven and pour almost boiling water in the roasting pan (it should come up halfway around the sides of the pan). 

10. Bake about 1 hour 45 minutes, until the cheesecake is firm around the edges, but still jiggly in the center (about the size of a quarter). 

11. Remove from the oven and remove cheesecake from the water bath. Remove the foil from the sides of the pan.

12. Gently run a small sharp knife or small spatula around the edges of the pan to loosen the cheesecake from the sides. 

13. Allow to cool at room temperature.

14. Place in the refrigerator for at least 8 hours (this will help the cheesecake set completely). 

To unmold the cheesecake:  

Gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up. Refrigerate until ready to serve.