Okay: whomever came up with the idea of having National Pumpkin Cheesecake day be “a thing” deserves an award. I mean, how can you go wrong with cheesecake?! To top it off, add in Pumpkin Spice to anything and you’ve got yourself a winner. I know, I know: it”s kind of a task to make a cheesecake, but this recipe we’re sharing today in honor of National Cheesecake Day is so smooth and decadent, with a little bit of a spice, that it’s worth the effort. At least it makes us feel okay that the cold weather is coming and that we drank three cups of Green Mountain Coffee® Pumpkin Spice coffee in order to stay up all night to make it!
1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar 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 oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan.
- 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.
- Make the filling: In a standing mixer, mix the cream cheese and sugar on low speed until smooth; mix in flour gently. Add pumpkin puree, pie spice, vanilla, and salt. Whip until smooth. Add eggs one at a time.
- 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. Remove from pan before serving.
modified from marthastewart.com