Pumpkin Cheesecake Recipe. Tired of Pumpkin Pie? Add this desert to your Thanksgivng table. It is delicious, creamy, and full of your favorite holiday flavors.

1. Preheat the oven to 375 degrees.
2. Place the gingersnap crumbs, sugar, butter, and pecans in a bowl. Toss with a fork.
3. Using a 10-inch springform pan pack the crumb mixture in the bottom of the pan. Bake it on the bottom rack of your oven until golden, 5 to 7 minutes. Remove and allow to cool.
4. Reduce the heat of the oven to 300 degrees and place a baking dish of boiling water on the bottom rack of the oven. This will create moisture while you bake.
5. In a bowl combine the pumpkin, cinnamon, ground ginger, ground cloves, ground nutmeg, and allspice.
6. Using an electric mixer beat the cream cheese, sugar, and vanilla extract for about 30 seconds until light and fluffy. One at a time add the eggs and egg yolks. Spoon in the pumpkin mixture and combine well.
7. Pour the pumpkin filling into the spring form pan and place on the middle rack of your oven. Bake for 45 minutes. Turn off your oven and do not open the door. Allow to sit in the oven for 1 hour.
8. Remove the cheesecake from the oven. The cheesecake will not look done, and a 3 inch circle in the center will continue to wiggle. Place in the refrigerator and refrigerate overnight. Serve the following day.

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Pumpkin Cheesecake Recipe. Tired of Pumpkin Pie? Add this desert to your Thanksgivng table. It is delicious, creamy, and full of your favorite holiday flavors.