Crust:
1 package Bucaneve cookies, crushed into crumbs
2 T. sugar
6 T. butter, melted
Filling:
1 1/2 c. pumpkin puree, canned or fresh (see entry on how to make fresh pumpkin puree)
1 T. plus 1 1/2 t. cinnamon
1 T. ground ginger
2 1/2 t. ground cloves
2 1/2 t. nutmeg
1 t. allspice
2 1/2 pounds cream cheese, room temperature
1 1/3 c. sugar
1 t. vanilla
5 large eggs, at room temperature
2 large egg yolks, at room temperature
Topping: (completely optional in my opinion)
1 c. plain yogurt (whey drained off)
3 T. sugar
Preheat oven to 375F. For crust, toss cookie crumbs, melted butter, and sugar in a bowl till well blended. Press mixture firmly over bottom of a 9 inch springform pan. (I like to make it go up the sides a little as well.) Bake on bottom rack for 5 minutes. Remove from oven.
Reduce heat to 300 F. Place a baking dish with water on the bottom rack to produce moisture inside the oven.
For filling, whisk together pumpkin and spices in a bowl and set aside. Beat cream cheese, sugar, and vanilla till light and fluffy. Scrap the bowl and beat again. Add whole eggs, then egg yolks one at a time to cream cheese. Blend each egg until incorporated, scraping the bowl after each egg. Add pumkin mixture and blend till velvety, scraping bowl again.
Pour filling over crust. Bake on center rack till top is set and a tester inserted comes out dry, about 1 1/2 hours. Turn off oven and leave cake in for an additional hour. Remove and allow cheesecake to cool for several hours.
If you make the topping, mix yogurt and sugar while the cheesecake is cooling. After cheesecake is cooled, spread topping evenly over the surface of the cheesecake. Return to oven (set at 350F) for 5 to 7 minutes to set topping. Remove, cook, and refrigerate.
Chill well before serving. It would be great with a dollop of fresh sweetened cream and a cup of coffee!
Note: Last time I made the topping. Next time I probably won't...just seemed like an added step, and honestly I thought the cheesecake was much prettier without the topping. But, I included just in case. Also this cheesecake gets better the longer it sits. It was much better the second day, and even better than that on the third day. Wouldn't know about day 4 since it didn't last that long. But, the lesson is to make it ahead.
