Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 1 cheesecake, 12 serving(s)
Ingredients: 8 cinnamon graham crackers; 3 tablespoons butter, softened; 2 tablespoons brown sugar; 16 ounces cream cheese, softened; 1/3 cup plain nonfat yogurt; 1 cup sugar; 3 eggs, room temperature; 1 egg yolk, room temperature; 2 teaspoons rose water; 1 cup canned pumpkin (not pumpkin pie filling)

Submitted by RussArulo

"My little sister loves pumpkin pie, and as much as I love it myself, I wanted to try something different. I synthesized a few recipes I'd found in books and on the internet to come up with this recipe. The cooking is somewhat more involved because I chose to use a bain-marie and a proper springform pan. If someone out there would like to try this without one or both of these things, by all means, comment and let me know how it turned out for you. Cooking time includes cooling time. Happy Halloween!"

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Ready In:: 8hrs 15mins
Ingredients:: 10
Yields:: 1 cheesecake
Serves:: 12

ingredients

8 cinnamon graham crackers
3 tablespoons butter, softened
2 tablespoons brown sugar
16 ounces cream cheese, softened
¹⁄₃ cup plain nonfat yogurt
1 cup sugar
3 eggs, room temperature
1 egg yolk, room temperature
2 teaspoons rose water
1 cup canned pumpkin (not pumpkin pie filling)

directions

Preheat the oven to 350.
Grease the bottom of a 9" springform pan or cover it with parchment paper.
In a food processor, combine the graham crackers, brown sugar, and butter and blend together. The crumbs should stick together, but not be mushy.
Empty the crust into the springform pan and press into an even layer; bake for 7 minutes.
Pull out a casserole dish large enough to accommodate the springform pan and set water on the boil. (You can also use very hot tap water if you like.).
Take the pan out of the oven and set on a rack to cool, then turn your oven up to 450.
Clean your processor and combine the cream cheese, yogurt and sugar until smooth, approximately 3 minutes on low.
Let it continue to run after this and add the eggs one by one, pausing in between to allow them to mix.
Add in the rose water and continue to mix.
Turn off the processor and add in the pumpkin. Turn it back on and process for another 30 seconds to ensure it's well mixed.
By this time, the crust and pan should be cool to the touch. Cover the outside of the pan with two layers of tinfoil to keep water from seeping into the crust.
Place the springform pan in the casserole dish and pour in the filling.
Pour enough hot water into the casserole dish to come about halfway up the side of the level of your cheesecake.
Place the bain-marie in the oven and cook for 15 minutes.
Lower the temperature to 225 and cook for an hour and fifteen minutes more.
Turn off the oven; remove the springform pan from the water bath and let it sit inside for 30 minutes more with the oven door open.
Take out of the oven and leave to cool to room temperature before covering and moving to the refrigerator for at least six hours, but preferably overnight.