-
1
Place rack in center of oven.
-
2
Preheat oven to 350u00b0F.
-
3
Make crust: Combine all crust ingredients in a bowl.
-
4
Press onto bottom of 10 inch springform pan and bake for 10 minutes.
-
5
Remove to cool.
-
6
Make filling: Whisk together pumpkin, eggs, spices, salt and 3/4 cup of the sugar.
-
7
Cream together cream cheese and remaining sugar.
-
8
Beat in cream, cornstarch and vanilla.
-
9
Carefully beat in pumpkin mixture.
-
10
Pour into crust. Lift pan 1 inch off counter and let drop (this breaks up any air bubbles in the batter that may contribute to cracking). Bake for 40-45 minutes, or until center is set. Run a thin, sharp knife around edge of pan to release crust (this too helps inhibit cracking).
-
11
Let cool, covered loosely, overnight.
-
12
Remove sides of pan and put on your prettiest serving platter.
-
13
Garnish with cinnamon whipped cream and caramel sauce (if desired); dust top of cake lightly with more cinnamon.
-
14
For cinnamon whipped cream: Beat cream until foamy. Beat in sugar and cinnamon until the cream holds soft peaks.
-
15
Note: Although this cheesecake has never cracked for me, I know it has for others - but not to worry as the cinnamon whipped cream topping embellishes everything and the cheesecake is just gorgeous! ;-).
