Well you must have known it was only a matter of time before I made a pumpkin cheesecake. Cheesecake is my favorite variety of dessert (if you are forcing me to choose, that is) and I love all things pumpkin, so this is a natural choice. Of course I never let myself bake a cheesecake unless I have a crowd to serve it to because the will power I possess loads of around other baked goods flies out the window when cheesecake is involved. I posted a version a couple of years ago but I decided to try a new one this time around.
I liked the previous version alright but the one thing it was missing was height. One of my personal requirements for great cheesecake is that it should be at least 2-3 inches tall. This has a smooth and surprisingly light texture, and the spiced graham cracker crust is an ideal compliment. The one thing I did love about the old recipe was the use of candied pecans for garnish. Since I was hosting a dinner party, I just didn’t get around to making the pecans this time but have included them in the version below because I think they add a really nice touch. A drizzle of caramel sauce certainly wouldn’t hurt either.