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Pumpkin Cheesecake Recipe


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     Pumpkin Cheesecake

Category   Desserts - Breads
Sub Category   Holiday Dish
Preptime   8 hours

1 1/4 cup graham-cracker crumbs
1/4 cup sugar
4 tbsp unsalted butter, melted
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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