It feels like Fall has just started and suddenly Thanksgiving is upon us – at least here in Canada. In one week we’ll be indulging in all things turkey and cranberry, and of course, pumpkin! And while the traditional pie is always on our holiday table, I like to mix it up a bit as well and serve up the unexpected. This cake is a lovely twist on traditional flavours – the creaminess of the pumpkin is the perfect accompaniment to the richness of a traditional New York styled cheesecake while the spices make it the perfect addition to any harvest celebration.

The trick to a great cheesecake is in taking your time and letting the cake ‘set’ before serving. We’ve given the ‘open’ door method which allows the cake to cool slowly, thus letting it settle without cracking – if you’re a bit more experienced in the kitchen you can also wrap your springform in 2-3 layers of tinfoil and bake in a bain-marie (water bath). I also find that letting the fully cooled cake rest in the refrigerator over-night settles it even more giving that dense, creamy texture that makes cheesecake so heavenly.

• 1 3/4 cups of Pumpkin Spice Raincoast Crisp crumbs
• 1/2 tsp. cinnamon
• 1/2 cup butter melted
• 16 oz cream cheese
• 2/3 cup sugar
• 2 eggs
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. cloves
• 15 0z can of pumpkin puree

Mix together the Pumpkin Spice Raincoast Crisp crumbs, 1/2 tsp. cinnamon and melted butter. Press the mixture into 9″ springform and bake for 10 minutes at 350 F. Remove from oven and let cool while mixing batter.

Raise oven heat to 450 F.

Beat together the cream cheese, sugar, eggs, pumpkin and remaining spices until just combined – do not over beat as you don’t want too much air in the mixture. Pour the batter over the crust and bake for 15 minutes. Turn the oven temperature down to 225 F and bake for another 1 hour; turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, or until completely cooled. Cake can be wrapped and stored in the fridge overnight.

Serve with whipped cream and for real decadence, some home-made caramel sauce.

 

Read the original on: Lesley Stowe