Just in time for Thanksgiving, I present to you, Pumpkin Cheesecake.

Here's the list of ingredients:

Crust
2 ¼ cups of graham cracker crumbs
¼ cup of sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¾ cups of unsalted butter, melted

Filling
1 1/3 cups sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ tsp salt
1 15-oz. can pumpkin
1 ½ pounds (3 packages) cream cheese, left to soften at room temperature
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream

Preheat oven to 325 degrees.

For the Crust:

Pour graham cracker crumbs into a medium-sized mixing bowl and add sugar (I did it a Tablespoon at a time, because I couldn't find my 1/4 cup measuring cup):



Add ginger:



Add cinnamon:



Add cloves:



Mix together with a fork, until combined:



Add melted butter:



Mix until butter is completely incorporated:





Pour mixture into a greased 9" spring form pan:



Press crust down and slightly up the sides of the pan:



Bake crust for 15 minutes, until edges are just slightly browned. Set on a cooling rack to cool:



Take a baking sheet and line it with three layers of paper towels:



Scoop contents of 1-15 ounce can of pureed pumpkin onto the paper towels:



Spread pumpkin evenly onto the towels using a spatula:





Use a second triple layer of paper towels and press down on top of pumpkin to remove excess moisture:



Peel away top layer of paper towels:



Fold pumpkin onto itself:



Fold pumpkin onto itself again, and slide onto the baking sheet:



In a stand mixer, with the flat paddle attachment, mix cream cheese until smooth:





Add the sugar:



Add the cinnamon:



Add the ginger:



Add the nutmeg:



Add the allspice:



Add the cloves:



Add the salt:



Mix well and then scrape the sides of the bowl with a spatula:



Add the pumpkin:



Add the vanilla:



Add the lemon juice:



Mix well and then again scrape sides with a spatula:



Add the first three eggs, one at a time:



Mix well, and then scrape bowl again:



Add the last two eggs:



Mix well and scrape the bowl yet again:



Add the heavy whipping cream:



Mix well and give the bowl a final scrape and stir by hand:



Pour batter into waiting crust:





Bake for 1 hour and 15 minutes:



Let cool for 1 hour, and then remove spring form pan:



Let cool for an additional 2-3 hours, then wrap in plastic and refrigerate until time to serve. Chill for 4 hours, up to three days. Slice and enjoy!



Happy Thanksgiving!!