Spiced Pumpkin Cheesecake

I am posting a couple of recipes I am planning on trying while I'm with my family next week for Thanksgiving. Here's the first:

Spiced Pumpkin Cheesecake

from Baking Illustrated

Depending on the oven and the temperature of the ingredients, this cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking.

Crust:

9 while graham crackers (5 ounces), broken into large pieces

3 Tbsp. sugar

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

6 Tbsp. unsalted butter, melted

Filling:

1 1/3 cups (10 1/3 ounces) sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 tsp. salt

1 (15 ounce) can pumpkin puree

1 1/2 pounds (3 8-ounce packages) cream cheese, cut into 1 inch chunks, at room temperature

1 Tbsp. vanilla extract

1 Tbsp. juice from 1 lemon

5 large eggs, at room temperature

1 cup heavy cream

1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Spray the bottom and sides of a 9-inch springform pan evenly with nonstick cooking spray. Place the crackers, sugar, and spices in a food processor and process until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to a medium bowl, drizzle the melted butter over and mix with a rubber spatula until evenly moistened. Turn the crumbs into the prepared springform pan and spread the crumbs into an even layer. Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack to room temperature, about 30 minutes. When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.

2. For the filling: Bring about 4 quarts water to a simmer in a stockpot. While the crust is cooling, whisk the sugar, spices, and salt in a small bowl. Set aside. Line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with a second triple layer of towels. Press firmly until the towels are saturated. Peel back the top layer of towels and discard. Grasp the bottom towels and fold the pumpkin in half; peel back the towels. Repeat and flip the pumpkin onto the baking sheet; discard the towels.

3. Beat the cream cheese in the bowl of a standing mixer set at medium speed to break up and soften slightly, about 1 minute. Scrape the beater and the bottom and the sides of the bowl well with a rubber spatula. Add about a third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add the remaining sugar in two additions, scraping the bowl after each addition. Add the pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape the bowl. Add 3 of the eggs and beat at medium-low speed until incorporated, about 45 seconds; scrape the bowl. Add the remaining 2 eggs and beat at medium-low speed until incorporated; about 45 seconds; scrape bowl. Add the heavy cream and beat at low speed until combined, about 45 seconds. Using a rubber spatula, scrape the bottom and sides of the bowl and give a final stir by hand.

4. Pour the filling into the springform pan and smooth the surface; set the roasting pan in the oven and pour enough boiling water to come about half-way up the sides of the springform pan. Bake until the center of the cake is slightly wobbly when the pan is shaken and the center of the cake reads 150 degrees on an instant-read thermometer. Set the roasting pan on a wire rack and cool until the water is just warm, about 45 minutes. Remove springform pan from the water bath, discard the foil, and set on a wire rack; run a paring knife around the inside edge of the pan to loosen the sides of the cake and cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. To serve: Remove sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.