Pumpkin Cheesecake

By KimberleyH

This creamy cheesecake is an excellent addition to the holiday dessert table.

Ingredients

• 1.25 cup(s) (from 10 whole crackers) graham-cracker crumbs
• 0.25 cup(s) sugar
• 4.00 tablespoon(s) unsalted butter, melted
• 4 package(s) (8 ounces each) bar cream cheese, very soft
• 1.25 cup(s) sugar
• 3 tablespoon(s) all-purpose flour
• 1 cup(s) canned pumpkin puree
• 2 tablespoon(s) pumpkin-pie spice
• 1 tablespoon(s) vanilla extract
• .5 teaspoon(s) salt
• 4 large eggs, room temperature

Preparation

Step 1

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Directions

Preheat oven to 350 degrees F, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

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.

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 puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

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).

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

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.