Recipe: Pumpkin spice cheesecake

Recipe provided by Wonderland Bakery

Sunday, Dec. 20, 2015 | 2 a.m.

Pumpkin pie is a staple of the holiday dinner table. But if you want to turn up the volume on dessert and don’t mind taking on a few extra calories to do so, making a cheesecake that incorporates the flavors of traditional pumpkin pie is an easy way to impress your guests.

Ingredients and directions for crust

• 5 whole graham crackers (about 2 oz), broken

• 12 Biscoff or Speculoos cookies (about 2 oz) — these can be found at Trader Joe’s and other supermarkets

• 1/8 cup sugar

• 1/4 cup (1/2 stick) butter, melted

1. Position the rack in the center of the oven and preheat to 350°F. Wrap a double layer of foil around the outside of a 10-inch springform pan.

2. Combine the graham crackers, cookies and sugar in a food processor. Blend until the cookies are very finely ground. Add the melted butter and blend until the crumbs begin to stick together.

3. Press the crumbs onto the bottom (not sides) of the springform pan. Bake until the crust is slightly golden, about 10 minutes. Transfer to a rack and cool while preparing the filling.

Ingredients and directions for filling

• 32 oz cream cheese, room temperature

• 1 1/2 cups sugar

• 3 large eggs

• 15 oz can pure pumpkin — we recommend Libby’s

• 1 cup whipping cream

• 2 tsp vanilla extract

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp pumpkin pie spice

• Whipped cream, for garnish

1. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy. Beat in the eggs one at a time.

2. Add the pumpkin and remaining ingredients. Beat until just blended.

3. Pour the filling onto the prepared crust. Place your springform pan in a large roasting pan. Add enough water to come halfway up the sides of the springform pan. Carefully place the pan in the middle of the oven, taking care to not get any water into the cheesecake mixture.

4. Bake the cheesecake until it is slightly puffed and softly set and the top is golden, about 80-90 minutes.

5. Remove the pan from the water bath and cool on a rack. Cover and refrigerate the cake overnight.

6. Using a knife, cut around the sides of the pan to loosen the cake. Release the pan sides. Cut the cheesecake into wedges, garnish with whipped cream and enjoy!