Well it's been about a year since my last attempt at a pumpkin cheesecake, which was actually the first time I'd ever tried baking a cheesecake, pumpkin or otherwise. Since I won't be much if any of the cooking for Thanksgiving this year, I decided to help out by baking a couple of days in advance. Trying another pumpkin cheesecake seemed like a natural choice.
I didn't change a whole lot from the original recipe, so I won't reprint it here. There were some minor differences, though. First, I used a 10-inch pan instead of a 9-inch. This made for a wider, shallower cheesecake, and I decided to increase the amount of crust to compensate. I used about 2 cups of graham crackers instead of a cup and a half. I also added a teaspoon of cinnamon to the crust.
Before baking, I tapped the whole pan down a few times on the counter to try and release any trapped air, and I had a pan of water in the oven as well to try and prevent cracking. I wasn't 100% successful, but it looks much better than my first try did last year.
No pictures of a plated slice, since that will have to wait until Thanksgiving dinner. I'll update when I've got one.
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