Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
- **** For the Crust ****
- 2 cups graham cracker crumbs
- 1/4 cup finely chopped pecans
- 8 tablespoons (1 stick) unsalted butter
- **** For the Filling ****
- 1 15-ounce can pure pumpkin
- 3 8-ounce packages cream cheese
- 3 eggs + 1 yolk
- 1/4 cup sour cream
- 1 cup sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- zest of 2 oranges
- pinch of salt
- 3 tablespoons Grand Marnier
In a small bowl, use a fork to combine the graham cracker crumbs, chopped pecans and melted butter. Press crumb mixture into bottom of the springform pan. Press firmly to create an even layer.
In a mixer bowl, cream together the cream cheese and sugars. Add the eggs and sour cream and beat for 30 seconds. Add the cinnamon, nutmeg, cloves, orange zest, salt and Grand Marnier. Beat until well combined, scraping down the sides at least once.
Pour cheesecake mixture into springform pan.
Create a water bath: Place springform pan into larger baking pan or casserole dish with deep sides (at least 2-inches). Place both pans into the preheated oven. Add hot water to the outer pan so the water comes approximately halfway up the sides.
Bake for about 1 hour 15 minutes. Cheesecake will be slightly wiggly in the center (the cheesecake will become firmer as it cools). Tap the side of the pan to see. Remove from water bath to cool at room temperature for 30 minutes. Leave in pan and place in fridge to finish cooling for at least 4 hours (preferably overnight) before cutting. Run a knife between the edge of the pan and cheesecake before removing springform ring.
*Chef tip: To make a neater presentation, run your knife under hot water before cutting the cheesecake.