Pumpkin pie meets the creamy goodness of a New York-style classic cheesecake.
Ingredients
12 whole graham cracker sheets, or 1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
3 (8-ounce) packages cream cheese, softened
3/4 cup sour cream
3/4 cup packed light brown sugar
2/3 cup granulated sugar
3 tablespoons cornstarch
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
4 large eggs
2 large egg yolks
Instructions
5- by
5-inch jellyroll pan or 8- by 12-inch half-sheet pan will work). Transfer the filling to the cooled crust and spread into an even layer.Bake the cheesecake:Have a few cups of room temperature water ready. Pull out the oven rack and place the baking pan and cheesecake on it. Carefully add the water to the outer pan until it comes to about 3/4 inch up the side of the springform, being careful not to splash water onto the filling. Carefully push the oven rack all the way back in, trying not to splash the water, and close the oven door.Bake until the edges of the cheesecake are set but the center still jiggles just a bit, 65 to 80 minutes.Turn the oven off. Let the cheesecake sit in the oven for 1 hour.Remove the cheesecake from the water bath, transfer to a wire rack, remove the foil, and let cool for 1 hour. (Do not remove the ring from the pan.)Refrigerate the cheesecake:Cover the pan loosely with plastic wrap and refrigerate until completely cold, at least 24 hours and up to 3 days.Uncover the cheesecake. Release and remove the ring of the springform. Transfer the cheesecake, still on the bottom of the pan, to a cake or serving plate. Cut into slices with a long, sharp knife (not a serrated one), rinsing and drying the knife with warm water between each slice for picture-perfect cuts.
