Pumpkin Cheesecake

By Angela-4

Ingredients

• For the Crust
• 1 1/4 cups graham-cracker crumbs
• (from 10 whole crackers)
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted
• Note: To make the crumbs for the crust, pulse graham
• crackers in a food processor until finely ground. Or, if
• you prefer, substitute the same amount of packaged
• graham-cracker crumbs.
• For the Filling
• 4 packages (8 ounces each) bar cream cheese, very soft
• 1 1/4 cups sugar
• 3 tablespoons all-purpose flour
• 1 cup canned pumpkin purée
• 2 tablespoons pumpkin-pie spice
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 4 large eggs, room temperature

Preparation

Step 1

1. Preheat the oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin purée, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.