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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
11/4 cups graham cracker crumbs
1/4 cup sugar
4 T butter, melted

Filling:
4 of the 8oz packages cream cheese, softened
11/4 cups sugar
3 T all purpose four
1 cup canned pumpkin puree
2 T pumpkin pie spice
1 T vanilla extract
1/2 tsp salt
4 large eggs, room temperature
Directions:
Directions:
1. Preheat oven to 350 degrees with rack in the center. Assemble a 9 inch springform pan with the raised side of the bottom facing up.
2. Make the crust in a medium bowl, mix cracker crumbs, sugar, and butter until moistened pressing firmly into bottom of pan. Bake until golden around the edges. (about 10-15 minutes)
3. Make the filling. With an electric mixer, beat the cream
cheese, sugar on low speed until smooth, mix in the flour.
Add pumpkin puree, pie spice, vanilla and salt and mix just
until smooth. DO NOT OVERMIX. Add eggs one at a time
and mix until each is incorporated before adding the next.
4. Place the springform pan on a rimmed baking sheet. Pour
filling into the springform and gently smooth the top. Transfer
to oven, reduce the heat to 300 degrees. Bake for 45
minutes and Turn OVEN OFF. Let cheesecake stay in oven for 2 hours WITHOUT opening the oven.
5. Remove from oven and cool. Cover with plastic and refrigerate until firm (at least 4 hours). Unmold before serving.
Personal Notes:
Personal Notes:
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 of the oven.

 

 

 

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