4 packages (8 ounces each) bars cream cheese, very soft
1 1/4 cup sugar
3 tbsp flour
1 cup canned pumpkin puree
2 tbsp pumpkin pie spice
1 tbsp vanilla extract
1/2 tsp salt
4 eggs room temperature
Preheat oven to 350, with rack in the center.
Assemble a 9 inch nonstick spring form 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. Remove from oven, cool completely. Cover
with plastic wrap; refrigerate until firm, at
least 4 hours.
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