====== Pumpkin Cheesecake ======

===== Ingredients =====


==== For the crust ====

Nonstick cooking spray
  * 1/2 c. pecan halves
  * 14 graham crackers (full sheets)
  * 3 tbsp. granulated sugar
  * 1/2 tsp. salt
  * 1/2 cup butter

==== For the filling ====

  * 4 8 oz. blocks cream cheese, softened
  * 1/2 c. granulated sugar
  * 1/2 c. packed light brown sugar
  * 4 large eggs
  * 1 15 oz. can pumpkin puree
  * 1/3 c. sour cream 
  * 1 tbsp. vanilla extract
  * 1 1/2 tbsp. cornstarch
  * 1/4 tsp. salt
  * 1 tsp. ground cinnamon
  * 1/2 tsp. ground ginger
  * 1/4 tsp. ground nutmeg
  * 1/4 tsp. ground cardamom

===== Directions =====

==== For the crust: ====
 
  - Preheat the oven to 350˚.
  - Wrap the bottom of a 9-inch spring-form pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) 
  - Lightly coat the inside of the pan with cooking spray.
  - Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined. 
  - Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool.

==== For the filling: ====
 
  - Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom.
  - Bring a pot of water to a boil for your cheesecake’s water bath.
  - Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan). 
  - Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center has a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour. 
  - Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours.
  - When ready to serve, remove the sides of the springform pan and garnish the cheesecake with chopped pecans, caramel sauce or whipped cream, if you like.