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1
For crust:.
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2
Position rack in center of oven and preheat to 350u00b0F
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3
Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan.
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4
Combine graham crackers, sugar, and cinnamon in processor.
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5
Blend until graham crackers are very finely ground.
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6
Drizzle butter over.
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7
Using on/off turns, blend until crumbs begin to stick together.
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8
Press crumbs onto bottom (not sides) of springform pan.
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9
Bake until crust is slightly golden, about 10 minutes.
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10
Transfer to rack and cool while preparing filling.
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11
Maintain oven temperature.
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12
For filling:.
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13
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
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14
Beat in eggs 1 at a time.
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15
Add pumpkin and remaining 7 ingredients.
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16
Beat just until blended.
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17
Pour filling into prepared crust.
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18
Place springform pan in large roasting pan.
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19
Add enough water to come halfway up sides of springform pan.
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20
Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
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21
Transfer springform pan to rack and cool.
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22
Cover and refrigerate cake overnight.
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23
Using knife, cut around sides of pan to loosen cake.
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24
Release pan sides.
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25
Cut cheesecake into wedges and serve.
