SPICED CHEESECAKE

Yields a 10-inch cake/at least 10 to 14 servings

We felt that a proper New York dessert menu deserved an indulgent, silky cheesecake. Ours is dressed up in pumpkin pie–like spices, but don’t let the outfit throw you—it can and should be served all year long. One note about using a springform pan in this recipe: Make sure the bottom of the pan is securely sealed with its sides. Since you are baking this in a water bath, you do not want to risk water leaking into the cheesecake due to a loose seal.

1 cup finely ground graham crackers

2 cups plus 2 tablespoons sugar

4 tablespoons (½ stick) butter

3 pounds cream cheese, at room temperature

¾ cup sour cream

4 eggs

8 egg yolks

¼ cup cornstarch

Zest of 1 lemon

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

Preheat the oven to 350°F. In a small bowl, mix the graham cracker crumbs and 2 tablespoons of the sugar. Melt the butter and mix it into the graham crackers, stirring well. Press into the bottom of a 10-inch springform pan in an even layer. Bake for 8 to 10 minutes or just until sides are golden and remove from the oven.

Spray the sides of your pan lightly with baking spray. In a large capacity food processor or a mixer fitted with the whip attachment, combine the cream cheese and sour cream, blending until smooth. Add the eggs, egg yolks, remaining 2 cups sugar, cornstarch, lemon zest, vanilla, and spices and blend again until smooth. Set the springform pan on a rimmed baking sheet. Pour the mixture on top of the crust. Place in the oven and fill the baking sheet with ½ inch of water to create a shallow water bath.

Bake for 1 hour 30 minutes, checking halfway through to see if the water has evaporated; if so, add more water. The cheesecake will jiggle slightly in the middle and be firm on the outside. Remove the cheesecake from the water bath and allow to cool completely before removing the springform pan. When cooled, carefully run a paring knife around the edges of the pan to easily remove the pan sides. Slice into 1-inch servings.