Pumpkin Cheesecake (yield: 1 9-in round)

Cheesecake:

16 oz (454g) cream cheese, softened

1 c (213g) brown sugar

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1 c (227g) pumpkin puree

3 eggs

2/3 c (151g) heavy cream

1. Mix cream cheese, brown sugar, and spices. Stop and scrape the bowl a few times to make sure the mixture is completely smooth.

2. Add the pumpkin and mix until smooth.

3. With the mixer running on low, add the eggs one at a time. Wait until each egg is incorporated before adding the next.

4. Pour in the heavy cream and mix until homogeneous.

Crust:

8.8 oz (250g) cookies

3 oz (85g) butter, melted

1. Grind cookies into a powder. Add melted butter and mix.

Assembly:

1. Press the crust into a 9-in round cake pan.

2. Place the cake pan in a roasting pan or any larger pan.

3. Fill the cake pan with the cheesecake mixture.

4. Add hot water to the roasting pan until it goes roughly 2/3 of the way up the cake pan.

5. Bake at 300F for 70-80 minutes or until the center wobbles just slightly.

6. Let cool overnight before removing from the pan.

Cream Cheese Icing:

8 oz (227g) cream cheese, softened

4 oz (113g) butter, softened

1 c (113g) powdered sugar, sifted

1 tsp vanilla

1. Mix cream cheese and butter until smooth.

2. Add the powdered sugar and vanilla and mix until combined.