Pumpkin Cheesecake

By Julie-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

Details

Servings 12

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.
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.