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“from Diana Rattray”
READY IN:
1hr 40mins
SERVES:
12-16
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350*. Set a 10-inch springform pan on a large sheet of heavy duty foil and wrap the outside of the pan up to the rim. Process the graham crackers in a food processor until crumbs are fine. Or, put the crackers in a large food storage bag and roll with a rolling pin until finely crushed. Put cracker crumbs in a bowl and work in melted butter with a fork until well blended. Pat crust mixture into bottom of springform pan. Bake for 10 minute.
  2. While the crust is baking, prepare the filling. In a large bowl, beat cream cheese until light and fluffy. Beat in the sugar, then add eggs, one at a time, beating after each addition. Beat in flour, 2 teaspoons of vanilla, and salt just until blended. Remove about 1 cup of the mixture to a small bowl. To the mixture in the large mixing bowl, add the pumpkin and spices; beat just to blend. To the mixture in the small bowl, stir in the maple flavoring or 1 teaspoons vanilla. Pour pumpkin mixture into the baked crust. Spoon dollops of the maple mixture onto the pumpkin mixture and swirl in with a small spatula or butter knife. Repeat spooning the dollops and swirling until all of the maple (or vanilla) mixture is used. Set the cheesecake in a large roasting pan; place in the oven. Carefully ladle boiling water into the large roasting pan until the water is 2 inches deep; or about halfway up the side of the foil wrapping the cheesecake. Bake for about 1 hour and 15 min., or until the cheesecake appears set but is still a little jiggly in the center. Top with spiced whipped cream or drizzle with dessert sauce.

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