Source: Cook's Illustrated
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1 (15-ounce) can unsweetened pumpkin puree
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2 t pumpkin pie spice
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0.5 t salt
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15 whole graham crackers, broken into 1-inch pieces
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0.25 cup (1 3/4 ounces)
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1 t ground ginger
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8 T butter, melted
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1 lb cream cheese, softened
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1.33 cups (9 1/3 ounces) sugar
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1 t lemon juice
- Combine pumpkin, pumpkin pie spice, and salt in small saucepan. Cook mixture, stirring constantly, over medium heat until reduced to 1 1/2 cups, 6 to 8 minutes. Let mixture cool for 1 hour.
- Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 13 by 9 in baking pan. Grease aluminum foil.
- Process graham crackers, 0.25 cup sugar, and ginger in food processor to fine crumbs, about 15s.
- Add butter and pulse until combined, about 5 pulses.
- Sprinkle mixture into prepared pan and press into even layer. Bake until just starting to brown, 15 to 18min. Let crust cool completely on wire rack.
- Using stand mixer fitted with paddle,beat cream cheese and remaining 1 1/3 cups sugar on medium-low speed until smooth, about 2 minutes. Add lemon juice, vanilla, and pumpkin mixture and beat until combined. Increase speed to medium; add eggs, one at a time; and beat until incorporated.
- Pour over cooled crust and spread into even layer. Bake until edges are slightly puffed and center is just set, 45 to 50 minutes.
- Let cheesecake cool in pan on wire rack for 2 hours.
- Cover pan with plastic wrap and refrigerate cheesecake for at least 3 or up to 24hrs.
- Using foil overhang, lift cheesecake out of pan. Cut into 24 pieces before serving.