Recipe Info

Instructions

1. Prepare the Cinnamon Graham Crumb Crust in a 9-inch pie pan. Follow the recipe as directed.
   
2. Prepare the Pumpkin batter (below). Follow the recipe as directed.
   
3. Preheat the oven to 280°F. Fill the fluted tart pan with the Pumpkin batter.
   
4. Place the fluted tart pan in the center of the oven, directly on the middle shelf. Bake for 35 to 40 minutes, until the cake is slightly firm to the touch (this is a shallow cake, so it shouldn’t jiggle much). Remove from the oven and set aside to cool to room temperature, about 1 hour.
   
5. Refrigerate for 4 hours or overnight to completely set before serving.
   
6. Transfer to the freezer for 2 to 3 hours before slicing.
   
7. Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry

Pumpkin Batter

Yield: 1 (9-inch) round springform cheesecake / 12 servings

Ingredients: 

• 3 (8-ounce) packages cream cheese, room
  temperature
  
• 1 cup granulated sugar
• 1/4 cup cake flour
  
• 1 teaspoon pumpkin pie spice
  
• 1/4 teaspoon ground nutmeg
  
• 1/2 teaspoon ground ginger
  
• 1/2 teaspoon salt
  
• 2 large whole eggs, room temperature
  
• 3/4 cup canned pumpkin
  
• 1/3 cup sour cream, room temperature
  
• 1 teaspoon vanilla extract
  

Instructions: 

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
   
2. In a separate medium mixing bowl, combine the sugar, cake flour, spices, and salt. Stir until well combined.
   
3.  Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 1 minute, until the mixture is smooth and creamy.
   
4.  Reduce the mixer speed to low. Slowly add the eggs to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl.
   
5. Add the pumpkin to the bowl of the stand mixer and continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated. Scrape down the sides and bottom of the bowl to ensure proper blending.
   
6. Add the sour cream and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not overbeaten.