Pumpkin Cheesecake

Takes many hours to complete, but firms up nicely the next day.  

Position a rack in the center of the oven and pre-heat to 325℉.  Brush a 10-inch springform pan with some of the butter.  Stir the butter with the crumbs, 1/4 cup sugar and a pinch of salt in a bowl.  Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.  Bake until golden-brown 15 to 20 minutes.  Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.  

Bring a medium pot of water to a boil.  Meanwhile, beat the cream cheese with a mixer until smooth.  Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters.  Beat in the sour cream, then add the pumpkin puree, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined.  Pour into the cooled crust.  

Gently place the roasting pan in the oven (don’t pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.  Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes.  Turn off the oven and open the door briefly to let out some of the heat.  Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack.  Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature at least 30 mintutes before serving.  Unlock and remove the springform ring.  To finish, place a dollop of whipped cream on each slice and sprinkle with the toasted pecans. 

2 tablespoons sugar

1 cup heavy whipping cream–

Before you begin, chill the mixing bowl and whisk beater for 15 minutes; take out of the freezer and whip both ingredients together for 10-15 minutes.