Pumpkin Cheesecake

From: Martha Stewart

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.


Prep: 30 mins
Total: 8 hrs
Servings: 12

Ingredients

• 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted
• 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

Directions

Step 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.

Step 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.

Step 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 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.

Step 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).

Step 5

Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

See more at Martha Stewart