Pumpkin Cheesecake (Spiced)

This needs to chill overnight, so plan accordingly.

Crust:
9 whole graham crackers, broken (~ 4 oz)
¼ cup sugar
1 tsp. ground cinnamon
¼ cup (½ stick) butter, melted

Filling:
4 (8 oz) pkgs cream cheese, room temperature
1½ cups sugar
3 large eggs
1 (15 oz) can pure pumpkin purée
1 cup whipping cream
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground allspice
¼ tsp. ground cloves

For the Crust:
Position rack in center of oven and preheat to 350°F (180°C/160°C fan, Gas Mark 4). Wrap double layer of heavy-duty foil around outside of 10" springform pan.

Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.

For the Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.

Bake cheesecake until slightly puffed and softly set and top is golden, about 1½ hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.

Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

Makes 12-16 servings.