New York Style Orange Cheesecake

Make the Cheesecake Filling

• Preheat oven to 375°F and grease a 9-inch springform pan. Line the sides with 4-inch-high parchment strips and grease the inside of the parchment paper.
• Pulse graham crackers, salt, sugar, and pumpkin pie spice in a food processor to fine crumbs.
• Add melted butter and pulse until well mixed.
• Press crumbs into the bottom of the springform pan using the bottom of a smooth glass.

  Bake for 15 minutes until golden. Cool for 10 minutes.
• In a the bowl of a stand mixers, mix the softened cream cheese, butter, sour cream, and sugar until smooth.
• Add eggs one at a time, and beat until incorporated between each addition.

  Then add yolks, orange zest, and vanilla, and beat until combined.

Prepare the Water Bath

• For detailed instructions on how to prepare a water bath, see our guide to water bath baking.

  Line the outside of the pan with parchment paper. Be sure to cover the seam between the base and sides of the springform pan.
• Outside of the parchment paper, wrap the pan’s exterior in foil to prevent water from seeping in.
• Place the springform pan in a large roasting pan. Pour cheesecake filling into the springform pan. Pour boiling water into the roasting pan halfway up the sides.

Bake

• Using oven mitts, slowly put the entire roasting pan into the oven. Be careful not to spill any boiling water.
• Bake at 375? for 1 hour and 30 minutes. When complete, the cheesecake should be firm on the edges and the center should jiggle slightly, but shouldn't be wet.
• Carefully remove the roasting pan from the oven. Remove the springform pan from the water bath, remove foil, and chill in the fridge for at least 8 hours.

Red Wine Persimmon Sauce

• Pour red wine, cinnamon, cloves, and sugar into a saucepan.
• Bring the red wine to a simmer while stirring to dissolve the sugar.
• Add sliced persimmons and 1/2 of the sliced orange (reserve the rest for garnish).
• On low heat, poach the persimmons for 30 minutes, stirring occasionally.
• With a slotted spoon, remove fruit and set aside.
• Bring the red wine sauce to medium heat and boil down the sauce until it has reduced to half its volume, or about 30 minutes.
• Meanwhile, separate the persimmons from the oranges. Cover and chill the persimmons and discard the oranges.
• Remove the red wine reduction from the heat. Let sauce cool to room temperature, then refrigerate until ready to serve.

Assemble and Serve

• Remove the cheesecake from the springform pan.

  First, remove the sides of the pan, then carefully lift the cheesecake from the base of the pan onto a cake stand. Be very careful not to drop or break the cheesecake. Using a cake lifter or large spatula can help.

  Peel off any remaining parchment paper.
• Spoon the poached persimmons on top of these cheesecake. Spoon some of the red wine syrup on top, reserving some to add to individual slices.
• Garnish with pomegranate arils and remaining sliced oranges
• To serve, slice cheesecake with a long knife. Top with additional red wine sauce and pomegranate arils.