Pumpkin Cheesecake has a creamy filling like a great custard, with the spices like cinnamon and nutmeg they give this cheesecake a wonderful taste.
It is important to remember to have all your ingredients at room temperature, the eggs can then be beaten to a larger volume and the cream cheese will blend easily with the other ingredients.
While mixing make sure cream cheese and eggs are completely blended and smooth before adding remaining ingredients. If there is any lumps left, it will be impossible to get them out, when you add the rest of the ingredients before you have a smooth batter.
When baking I use a water bath, which is just water about an inch deep in another pan then set your cheese cake pan in it, If possible use a spring form pan, you can wrap foil around the bottom half of the pan to make use no water gets in.
While baking make sure you do not open the oven.....Big cracks across the pumpkin cheesecake are caused by drafts.
Make sure you do not over bake, it is natural for a cheese cake to appear soft in the center at the end of baking time, it will finish cooking as it cools.
You must run a knife along the inside of the pan so the cheesecake can pull away freely as it cools.
Allow to cool completely on the counter, then refrigerate.
Pumpkin cheeseccake is delicious, but if you use the regular cream cheese it will be high in saturated fat and calories, so I use light-30% less fat cream cheese.
If you have to watch your sugar you should only use half a cup, you can increase the spices, this will help with less sugar, you will not miss the sugar.
Crust: 1 ¼ cup graham cracker crumbs
¼ cup melted butter/margarine
Mix well and press in bottom of 9 inch pan.
Mix all ingredients well.
Place in pan with water.
Bake at 350F for 45-50 minutes