Cinnamon Swirl Pumpkin Cheesecake

What did you make for Thanksgiving? Me? Well, this wonderfully delicious masterpiece. Pumpkin and cream cheese married at last. Eternally blissful combination! Better yet, cinnamon sauce swirled in!

Cinnamon Swirl Pumpkin Cheesecake

Cheesecake:

Crust

1 1/2 c graham crackers

5 T butter, melted

1 T sugar

Mix Crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" spring form pan. Wrap aluminum foil around the base of the spring form pan to create a water barrier for later. It is easier to do it while the pan is cool than later after it being in the oven. Bake for 5 minutes at 350; once done set aside.

Filling

3 - 8oz packages cream cheese, softened

1 c sugar

1 tsp vanilla  *(the lid to the bottle equals 1 tsp...cool huh?)

1 c canned pumpkin

3 eggs

1/2 t cinnamon

1/4 t nutmeg

1/4 t cloves

1/4 t ginger

Combine cream cheese, sugar and vanilla in a large bowl. Mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into the crust.

Cinnamon Sauce:

1/4 c butter

3/4 c brown sugar

3 T half and half

1 T cinnamon

1/8 tsp salt

1/8 tsp cloves

1 T flour

Melt butter over medium heat. Add brown sugar, 2T half and half, cinnamon, salt and cloves and cook while stirring constantly until mixture comes to a simmer. Remove from heat and add 1T half and half and flour. Allow to cool for a short time before drizzling on to cheesecake. 

The spring form pan should be prepped with aluminum foil to create a water barrier at this point. If not you will want to do so now. The prepared cheesecake will need to be placed into a slightly larger pan (I used a 10" pan). Place in the oven with the rack slightly pulled out. You will need to create a water bath by pouring water in about half way up the spring form pan. Bake at 350 for 60-70 minutes or until the top turns a bit darker. 

Once time is up, open the door of the oven slightly to allow the cheesecake to cool down slowly. This will prevent cracking on the surface. Once the oven is cooled, remove the cheesecake and allow it to come to room temperature before placing in the refrigerator. 

Yes, it is some work, but it is a masterpiece and you will be a super star to those that enjoy it.