Holy cheesecake! I just keep getting better and better at these delicate and creamy desserts. Cheesecake was one of the first “adventurous” desserts I tried as a beginner baker and it is still one of my favorites to make. My parents are having an Oktoberfest party today and I knew a cheesecake was REQUIRED. Eight months ago I had made a Baileys Irish Cream cheesecake with a Guinness glaze for their annual St. Patrick’s Day party. Unfortunately I did not have the time to blog that one… guess I’ll just have to make it again!
Anyways, back to the pumpkin cheesecake. This recipe I found in an issue of Cook’s Illustrated magazine. I completely trust any recipe I try from them. They spend hours and hours retesting and reformulating recipes until they are perfect. Then they share the final recipe in their magazines. This cheesecake requires the addition of cinnamon, cloves, and ginger to the graham cracker crust in addition to the pumpkin and spices you add to the actual cheesecake.
I’ve found that the hot water bath method when baking cheesecake results in the best tasting and most creamy cheesecake versus just baking the cheesecake in the oven by itself. This is a technique I will always use when making cheesecake. Another big tip about cheesecake is removing it from the oven when the middle just barely jiggles. Do not wait for it to crack then it is overbaked! Cheesecake is a dessert that takes a few attempts to master, but the results are well worth the work. This spiced pumpkin cheesecake is perfect for Oktoberfest.
Spiced Pumpkin Cheesecake
Oven Temp: 325°F
Cooking Time: 15-20 minutes for crust; 1 1/2 hours for cheesecake