Pumpkin Cheesecake

I've been tinkering around with my basic cheesecake recipe for some time now, here's the variation with pumpkin. Makes enough for 1 x 7.5" diameter springform pan. I didn't add any pumpkin spices because my intention is not to make a pumpkin-pie like cheesecake, just a pumpkin cheesecake.

My cheesecake crust is just graham crackers, butter, cardamom, ginger.

Do not over-bake; let cool completely before putting into refrigerator. You should have a perfect, no-crack cheesecake!

Spiced Cheesecake Crust
(Make this the day before)

- crushed graham crackers
- sugar
- melted butter
- cardamom powder
- ginger powder

1. Mix crushed graham crackers, sugar, cardamom/ginger powder together.
2. Add in melted butter.
3. Press into bottom of springform pan.
4. Bake ~ 10-15 min. at 375 degrees F.
   

Pumpkin Cheesecake

- 2 x 8oz. bricks of cream cheese.
- 1/2 cup sour cream
- 1 cup sugar
- 3 XL eggs (or 4 large eggs)
- 6 oz (~ 3/4 of an 8 oz. can of packed plain pumpkin)

1. Mix room temperature cream cheese and sour cream together.
2. Add in pumpkin.
3. Add in sugar.
4. Add in eggs one at a time.
5. Bake bain marie ~ 1.5 hours. Cover with aluminum foil while baking.
   
6. Let cool completely.
7. Refrigerate ~ 2 days before attempting to remove from pan.