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Wednesday, November 11, 2009

Pumpkin Cheesecake

So my cheesecake cracked. I choose to think of it as having a T for Taylor. I've tried out a few pumpkin pie recipes over the last few Novembers and one was never completely right so I just combined a few together. This one is very creamy and has the right amount of spice. The cinnamon in the crust also brings out the pumpkin. I'm sure I'll make this for Thanksgiving later this month.

Pumpkin Cheesecake
Slightly modified from a few recipes
For the Crust:
1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 teaspoons unsalted butter, melted
1 teaspoon cinnamon

For the Filling:
4 packages (8 ounces each) 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

Preheat the oven to 350 degrees, with rack in the center. Assemble a 9-inch nonstick, springform pan.

Make the crust: In a medium bowl, mix cracker crumbs, sugar, cinnamon and melted 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 overbeat). Add in 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 and 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 and refrigerate until firm, at least 4 hours.