Subtle pumpkin flavor in a classic cheesecake recipe.
Prep: 30 minutes; total time: 8 hours.
Ingredients
For the Crust
- 1 1/2 cups graham-cracker crumbs (from 10 whole crackers)
- 1/3 cup sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 5 packages (8 ounces each) bar cream cheese, very soft
- 1 1/2 cups sugar
- 3 3/4 tablespoons all-purpose flour
- 1 1/4 cup canned pumpkin puree
- 2 1/2 tablespoons pumpkin-pie spice
- 1 1/4 tablespoon vanilla extract
- 2/3 teaspoon salt
- 5 large eggs, room temperature
Directions
- Preheat oven to 350 degrees, with rack in center.
- Assemble a 10-inch nonstick springform pan.
- For 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.
- For 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 without opening the oven.
- Turn off oven; to prevent the top from cracking, 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. Unmold before serving.
