Pumpkin Cheesecake from Disneyland Park Central Bakery

Pumpkin, nutmeg, cinnamon, and ginger bring autumn flavors to this rich, creamy cheesecake.

Original recipe makes 1 (9-inch) cheesecake

Ingredients

Crust:
1 1/2 cups crushed graham crackers
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/3 cup butter, melted
Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 (15 ounce) can pumpkin puree
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 (5 ounce) can evaporated milk
Chocolate syrup, for drizzling

Directions

For crust: In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
Place pan on a large piece of foil and wrap foil tightly up sides and around pan.
For cheesecake filling: Preheat oven to 325 degrees F.
Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
Whisk together pumpkin puree, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
Place foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan
Bake 1 hour, or until center moves only slightly when shaken.
Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.