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1
Preheat oven to 325 degrees.
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2
Prepare cheesecake pan by greasing with butter-flavored or regular shortening.
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3
Tear off two sheets of heavy aluminum foil large enough to wrap entire outside of pan.
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4
Place pan in the middle first sheet, bring up the side and wrap, going all the way up to the top of the pan.
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5
Repeat with second sheet of foil.
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6
Place the cheesecake pan into a large pan that will be used for a water bath.
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7
If you are using a pie plate, you can either place the pie plate in a water bath or just place a pan of water on the shelf below the pie plate in the oven.
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8
Beat cream cheese until smooth and creamy.
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9
Add eggs one at a time, beating thoroughly.
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10
Stir spices and vanilla into cream, add to cream cheese, beat well.
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11
Add pumpkin, beat on low until mixed inches Pour mixture into a cheesecake pan; place pan in larger pan and place in oven.
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12
Pour enough hot water in the bottom pan to immerse 1/3 to 1/2 of cheesecake pan.
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13
Bake at 350 for 25-35 minutes or until just set (a little soft in the center is OK, it will continue cooking for awhile).
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14
Turn off oven and crack the door esing the handle of a wooden spoon.
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15
Allow to cool down for about an hour before removing cheesecake.
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16
If you double the recipe for a large cheesecake, increase the cooking time by 5-10 minutes and the cool down time by 1-2 hours.
