In most pumpkin pie recipes, the cinnamon and ginger take over and play the dominant taste. Some contain too much brown sugar which will also over power the pumpkin. Dairy however, pairs very nicely with pumpkin. This recipe produces a creamy and light tasting cheesecake that I would favor over any pumpkin pie.

Cheesecake:
One 15-ounce can of pumpkin puree, drained 
14 ounces cream cheese
1 1/2 cup granulated sugar
1/4 teaspoon Orange zest
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

5 large eggs, room temperature
1 cup heavy cream, room temperature
1/4 cup corn syrup
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract

Crust:
33 Graham Cracker Squares
1 tablespoon light brown sugar
4 ounces unsalted melted butter

Start by draining any excess liquid from the pupkin puree can.

Next, gently mix the cream cheese in a stand mixer just to loosen it up, about 20 seconds. Use a spatula to scape down the sides and bottom of the mixing bowl.

In a seperate bowl, combine the sugar, orange zest, salt, cinnamon, nutmeg, cloves and allspice. Mix by hand until all ingredients are evenly distributed. Add the contents of the bowl to the stand mixer. Mix on a lower speed for about 30 seconds. Again use the spatula to scrape down the sides and bottom of the mixing bowl. Continue mixing on a medium speed for about a minute.

Mix the pumpkin into rest of the mixture. Let this mixture sit and come to room temperature for about 30 minutes, this time will allow the flavors to marry. While this is going on, preheat the oven to 500 degrees fahrenheit and make the crust. Crush the graham crackers, by hand is best, and mix with the butter and brown sugar. Prepare the baking pan by lining it with parchment paper. Use about 2/3 of the crust mixture and press it into the bottom of the baking pan. Reserve the rest for the sides of the cake, this will be applied after baking. Blind bake the crust and reserved crust for about 8 minutes.

Mix the eggs, heavy cream, corn syrup, lemon juice and vanilla in a container. Start the stand mixer with the pumpkin puree on slow. Slowly pour the egg and heavy cream mixture in. Halfway through, stop and use a spatula to scape down the sides and bottom of the mixing bowl. Pour this mixture into the baking pan. Gently tap the baking pan to help any air bubbles rise to the surface. 

Prepare a water bath by bringing about a two quarts of water to almost boiling. Put a roasting pan in the oven with a towel on the bottom to protect the surface. Place the cheese cake on top of the towel, then pour the heated water in the pan and stop when it reaches 2/3 of the height of the cheesecake pan.

Reduce the oven temperature to 250 degrees fahrenheit and bake for an hour. Do not open the door, but do turn off the oven and let sit for another hour. Remove the cheese cake from the oven and let come to room temperature, about another hour. Refrigerate overnight.