My Favorite Pumpkin Cheesecake

My favorite dessert is pumpkin cheesecake…

and there’s no time like the holidays to make one. I learned the hard way, but making cheesecakes are not easy. It’s an art that’s totally worth trying. Mine may have cracked a little which next time, I’m taking more precaution. Even if it doesn’t look good, it definitely tastes good and your guests will leave talking about it.

Ingredients

Crust:

1 1/4 cups graham cracker crumbs (from 10 whole crackers)

1/4 cup sugar

4 tablespoons unsalted butter, melted

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 puree


2 tablespoons pumpkin pie spice

1 tablespoon vanilla extract
1/2 teaspoon salt


4 large eggs, room temperature



iNSTRUCTIONS:

1. Preheat 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 over mix). 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.


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 without opening the oven. Turn off oven; to prevent the top from cracking, 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.

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