Pumpkin Cheesecake

Ingredients

Instructions

1. 1Preheat oven, prepare pan, and make crust: Preheat oven to 350°F, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened;
2. 2Press crust into pan: Press crumbs firmly into bottom of pan to form crust.
3. 3Bake crust: Bake until golden around edges, 10 to 12 minutes.
4. 4Mix cream cheese filling: Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth.
5. 5Add flour: Mix in flour (do not overmix).
6. 6Add pumpkin and spices: Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth.
7. 7Add eggs: Add eggs one at a time, mixing until each is incorporated before adding the next.
8. 8Assemble cheesecake: Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top.
9. 9Bake cheesecake: Transfer to oven; reduce oven heat to 300°F. 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).
10. 10Cool, refrigerate, and serve: Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.