We like to serve this golden cheesecake on Thanksgiving as a pleasing contrast to the usual pumpkin pie.

Lightly grease an 8 × 2-inch springform or round cake pan. Press evenly into the bottom of the pan:

Bake as directed in About Crumb Crusts or chill as directed in the Nut Crust recipe. Let cool.

Have all ingredients at room temperature, about 70°F. Place a metal loaf pan or cake pan filled halfway with hot water on the bottom rack of the oven. Preheat the oven to 350°F.

Combine in a small bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, just until smooth:

Scrape the sides of the bowl and the beaters well. Gradually add the sugar mixture and beat until smooth and creamy, 1 to 2 minutes. Beat in one at a time until well blended, scraping the sides of the bowl and the beaters after each addition:

Add and beat in just until mixed:

Scrape the batter into the crust and smooth the top. Set the pan on a baking sheet. Bake for 30 minutes at 350°F, then reduce the oven temperature to 325°F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, 10 to 15 minutes more.

Meanwhile, whisk together in a small bowl until well blended:

Spread on top of the hot cake and smooth with an offset spatula. Return to the oven for 7 minutes. Remove the pan from the oven and place on a rack, then cover the pan and rack with a large inverted bowl or pot so that the cake cools slowly. Let cool completely before removing the pan ring (if a cake pan was used, do not unmold it). Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving.