Ooh La La's Pumpkin Cheesecake

For the Graham Cracker Crust:

• 2 cups Graham Cracker Crumbs
• 2 Tb. Granulated Sugar
• 3 oz. Butter

For the Cheesecake Filling:

• 3 lb. Philadelphia Cream Cheese
• 1 lb. 2oz Granulated Sugar
• 2 tsp. Vanilla Extract
• 6 Eggs
• 1 cup Heavy Cream
• 1 cup Pumpkin Pure
• 1 tsp. Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp Ginger
• 1/2 tsp Clove

Cheesecake Crust Directions:

1. Preheat oven to 350 degrees.
2. Spray the side of a 10" cake pan with non-stick cooking spray.
3. Combine graham crackers, sugar and butter in a bowl.
4. Transfer the mixture to the pan and pat into an even layer with your hand or the bottom of a measuring cup.
5. Place the 10" pan on a baking sheet.
6. Bake for 15 minutes or until the crust is golden brown and firm to the touch. Set aside.
7. Allow the crust to cool completely.

Cheesecake Filling Directions:

1. Place the cream cheese in a bowl of an electric mixer fitted with the paddle attachment.
2. Beat the cream cheese until fluffy about 5 minutes. Scrape down the sides of the bowl as needed.
3. With mixer on low speed add sugar; mix until smooth.
4. Add eggs, one at a time, beating until well combined.
5. Add heavy cream and vanilla; mix until smooth.
6. Add the pumpkin pure, cinnamon, nutmeg, clove and ginger. Mix until well incorporated. Do not over mix.
7. Pour the cream cheese mixture into the prepared pan lined with graham cracker crumbs.
8. Place the cake pan in a sheet pan with a rim.
9. Carefully add warm water to the sheet pan. Add enough water to reach 1/4 of the way up the 10" cake pan.
10. Bake at 265 degrees for 2.5 hours. The cheesecake will be set but still slightly wobbly in the center.
11. Transfer pan to a cooling rack. Let the cheesecake cool completely.
12. Refrigerate overnight. Before unfolding run a pairing knife along the edge of the pan.

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