Annie's Pumpkin Cheesecake

For several years now I have wanted to try a pumpkin cheesecake. So I finally sat down and went to the Food Network and this is the recipe I chose. They had a lot to choose from but I got a winner. It is very rich and creamy. My family loved it and I'm sure this will become a traditional recipe around our home.

For garnish, the recipe suggested a dollop of whipping cream seasoned with a tablespoon of bourbon. I didn't have any bourbon so I used a tablespoon of dark rum and it was very good. Honestly, the cheesecake is soooo rich you really don't need anything. But for the holidays it's fun to be a little festive.

Because my oldest daughter loves cheesecake and especially pumpkin cheesecake, I'm calling this Annie's Pumpkin Cheesecake.

Ingredients:
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15 ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped
1 tablespoon of rum or bourbon


Directions

Preheat oven to 325 degrees.

Brush a 10 inch springform pan with some of your melted butter. Mix your remaining butter, graham cracker crumbs, 1/4 cup of sugar and a pinch of salt in a bowl. Mix well and then empty into your springform pan. Press the mixture into the bottom of the pan and up the sides of the pan, packing it tightly and evenly. Bake until golden brown about 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups of sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon of salt and the spices and beat until just combined. Pour into cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out) and then pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour and 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan, taking off the foil from around the pan and let cool on a rack. Run a knife around the edges after it has cooled, cover and refrigerate at least 8 hours or overnight. Bring the cheese cake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of whipped cream on each slice and sprinkle with the toasted pecans.

Since it was Thanksgiving, I had two yellow roses left on my rose bush and I thought they would look pretty on the cheesecake with a sprig or rosemary. I pictured our dessert table for Thanksgiving.