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Ingredients:
- 12 whole cinnamon graham crackers (24 single crackers)
- 5 tablespoons butter
- -
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup flour (stir before measuring)
- 2 teaspoons vanilla extract
- pinch salt
- 1 can (15 ounces) pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon maple flavoring, or 1 teaspoon vanilla extract
- 6 to 8 cups boiling water
Preparation:
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 the bottom of the springform pan. Bake for 10 minutes.
While crust is baking, prepare the filling. In a large mixing 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 teaspoon vanilla extract.
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 (of 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 about 2 inches deep, or about halfway up the side of the foil wrapping the cheesecake.
Bake for about 1 hour and 15 minutes, or until the cheesecake appears set but is still a little jiggly in the center.
Top with spiced whipped cream or drizzle with a dessert sauce.
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