pumpkin cheesecake

By sanmo_babe

to prevent the top from cracking, do not overmix the batter and do not open the oven door while the cake is baking and cooling inside the oven.

Ingredients

• Crust:
• 1 1/4 c graham cracker crumbs (from 10 whole crackers)
• 1/4 c sugar
• 4 T unsalted butter, melted
• Filling:
• 4 pkgs (8 oz each) bar cream cheese, very soft
• 1 1/4 c sugar
• 3 T AP flour
• 1 c canned pumpkin puree
• 2 T pumpkin pie spice (cinnamon, nutmeg, allspice, ginger, cloves)
• 1 T vanilla
• 1/2 tsp salt
• 4 large eggs, room temp

Preparation

Step 1

1. preheat oven 350, with rack in center. assemble a 9" 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 cheeses and sugar on low speed until smooth mix in flour (do not overmix). add pumpkin pure, 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 pan, and gently smooth top. transfer to oven; reduce heat to 300. bake 45 minutes. turn off oven; let cheesecake stay in oven 2 hours more (without opening oven).

5. remove from oven; cool completely. cover with plastic wrap; refrigerate til firm, at least 4 hours. unmold before serving.