2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup Chantico Granulated Agave
1 teaspoon pumpkin pie spice
4 8-ounce packages (32 oz) cream cheese, softened
1 ¼ cup Chantico Granulated Agave
3 large eggs
1 can (15 oz) pure pumpkin puree
1/3 cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
DIRECTIONS: 1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and parchment and grease with butter.
2. In a bowl, combine crumbs, butter, granulated Agave and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool for about 10 minutes.
3. Begin to boil a large pot or kettle of water for the water bath.
4. In a large bowl with an electric mixer, combine cream cheese, granulated Agave and brown sugar until fluffy; about 3 minutes. Add in eggs, mixing in between each addition, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
5. Pour batter into prepared crust. Place pan into a larger roasting pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.