Pumpkin Cheesecake and How To Avoid the Most Common Mistakes When Making It

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