PUMPKIN CHAI CHEESECAKE

PUMPKIN CHAI CHEESECAKE image

Yield 12-16 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs (from 9 whole graham crackers)
2 Tablespoons plus 1 1/2 cups packed brown sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese
5 eggs
1 cup canned pumpkin
2 Tablespoons cornstarch
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
Garnish: whipped cream, cinnamon sticks, and holiday candies (all optional)

Steps:

Position racks in center and lower third of oven. Place a large roasting pan on the lower rack and fill halfway with water. Preheat oven to 325 degrees Fahrenheit. Coat a 9x3 inch round spring form pan with cooking spray. Make graham cracker crumbs by placing the graham crackers in a blender until they are crumbs. Combine graham cracker crumbs, 2 Tbsp. brown sugar, and the melted butter in a small bowl. Press this mixture onto the bottom of the spring form pan and one inch up the side. Bake for 10 minutes and cool for 10 minutes. In a large bowl, beat cream cheese and 1 1/2 cup packed brown sugar at medium high speed until fluffy. Slowly beat in eggs, one at a time on low speed. Beat in pumpkin, cornstarch, and spices. Pour into crust. Bake on center rack 60 minutes, or until center jiggles slightly. Turn off oven and let stand with door closed for 20 minutes. Run a knife around the edges to loosen, and let cool completely on rack. Cover and refrigerate at least 8 hours. Before serving, remove sides of pan and garnish with whipped cream, cinnamon sticks, and candies.