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Assalamualaikum and alhamdullilah...after a very long break from updating blog..finally i made it! hahhaha... the internet line is really sucks...huhuhu ...and of coz with the buzy time dealing with kids school am-pm.....is one of the reason my mood is down for updating! ..Ok lets go straight to the point,...the recipe is pending since a month! and i really love pumpkin, and of course, after pumpkin pie...pumpkin cheese cake is coming up! the taste is really uummpphhh! so tasty combine with walnut ( i have no pecan) and caramel sugar....and chilled after a few hours....so.....delicious!!! 
Spiced Pumpkin Cheesecake
Ingredients
For the crust:5 oz. graham crackers, broken into large pieces
3 tbsp. sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
6 tbsp. unsalted butter, melted
For the filling:
1 1/3 cups (10 1/3 oz.) sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
¼ tsp. ground allspice
½ tsp. salt
1 (15 oz.) can pumpkin puree
3 (8 oz.) packages cream cheese, at room temperature
1 tbsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
5 large eggs, at room temperature
1 cup heavy cream
For the candied pecans:
½ cup pecan halves, coarsely chopped (i use walnut)
1 tbsp. unsalted butter
2 tbsp. sugar
Directions
· Preheat the oven to 325˚ F and place an oven
rack in the lower-middle position. Wrap the outside of a 9-inch
springform pan tightly with two pieces of foil. Spray the inside of the
pan lightly with cooking spray. To make the crust, combine the graham
crackers, sugar, and spices in the bowl of a food processor. Pulse to
process until evenly and finely ground. Add the melted butter to the bowl
and pulse again until the crumbs are evenly moistened. Transfer the
crumbs to the prepared springform pan and press firmly into an even layer on
the bottom of the pan. (I like to use the bottom of a ramekin or
measuring cup to do this.) Bake until fragrant and browned at the edges,
about 15 minutes. Transfer to a wire rack and let cool 30 minutes.
Set the pan inside a larger roasting pan.
· Bring about 4 quarts of water to a boil;
maintain at a simmer. To make the filling, combine the sugar, spices and
salt in a small bowl; whisk to blend and set aside. Line a work surface
with a triple layer of towels. Spread the pumpkin on the towels and cover
with a second triple layer of towels. Press firmly until the towels are
saturated with excess liquid.
·
In the bowl of an electric mixer, beat the cream
cheese on medium-high speed until smooth and softened, about 1 minute.
Add about a third of the sugar-spice mixture to the bowl and beat at
medium-low speed until incorporated, about 1 minute. Scrape the sides of
the bowl as needed and repeat, adding the remaining sugar mixture in two
additions. Add the pumpkin puree, vanilla and lemon juice; beat at medium
speed until blended, about 45 seconds. Add 3 of the eggs and mix on
medium-low until incorporated; repeat with the remaining two eggs. Add
the heavy cream and beat at low speed until combined, about 45 seconds.
Use a rubber spatula to give the mixture a final stir by hand.
· Pour the filling into the springform pan, over
the crust. Smooth the top. Pour enough simmering water into the
roasting pan to come halfway up the sides of the springform pan. Bake
until the cake is slightly wobbly when the pan is shaken and the center reads
150˚ F on an instant-read thermometer, about 90 minutes. Transfer the
roasting pan to a wire rack and cool until the water is just warm, about 45
minutes. Remove the springform pan from the water bath, discard the foil,
and run a paring knife around the edge of the pan to loosen the cake.
Cool until barely warm, about 3 hours. Wrap with plastic wrap and
refrigerate until chilled, at least 4 hours and up to 3 days.
· To make the topping, set aside 10 pecan halves
and coarsely chop the rest. In a small fry pan over medium-high heat, melt the
butter. Add all of the pecans, sprinkle with the granulated sugar and cook,
stirring, until the sugar melts and the nuts are toasted and caramel coated.
Transfer the nut mixture to a plate and let cool completely, then store in an
airtight container.
· To serve, remove the sides of the springform
pan. Slide a thin metal spatula between the crust and the bottom of the
pan to loosen. Transfer to a serving platter. Garnish with candied
pecans as desired. Let stand at room temperature 30 minutes before
slicing and serving. (Adapted from annies eat)
