Spiced Pumpkin Cheesecake | Food Stuff
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Cooking tools:
- Springform pan
- Aluminum foil
- Oven
- Whisk
- Mixing bowl
- Cooling rack
- Stockpot
- Tea pot
- Baking sheet
- Paper towel
- Stand mixer
- Spatula
- Roasting pan
- Instant-read thermometer
- Chef's knife
- Drinking glass
- Fork
- Plastic wrap
- Thin metal spatula
- Serving platter
- Measuring cup
- Measuring spoon
- Kitchen scale
- Ladle
Ingredients
- 24 ounces cream cheese (3 packages), room temperature
- 5 large eggs at room temperature
- 5 ounces crushed graham crackers (by weight)
- 1 1/3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg (fresh if possible)
- 1/2 cup heavy cream or half and half
- 2 teaspoons freshly squeezed lemon juice
- 15 ounces pumpkin puree (fresh or canned)
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 3 Tablespoons sugar
- 6 Tablespoons unsalted butter, melted
- 1 Tablespoon vanilla extract
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