Pumpkin Cheesecake

BY CHEF JOHN ASH 

A fall favorite, this cheesecake highlights the rich spiced flavors of pumpkin.

INGREDIENTS

1 1/4 cups graham-cracker crumbs (from 10 whole crackers) (crust)

1/4 cup sugar (crust)

4 tbsps unsalted butter, melted (crust)

4 packages (8 ounces each) bar cream cheese, very soft (filling)

1 1/4 cups sugar (filling)

3 tbsps all-purpose flour (filling)

1 cup canned pumpkin puree (filling)

2 tbsps pumpkin-pie spice (filling)

1 tbsp vanilla extract (filling)

1/2 tsp salt (filling)

4 large eggs, room temperature (filling)

INSTRUCTIONS

1. Preheat oven to 350°, with rack in center.

2. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

3. Make the crust:

4. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan.

5. Bake until golden around edges, 10 to 12 minutes.

6. Make the filling:

7. With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not over mix).

8. Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth.

9. Add eggs one at a time, mixing until each is incorporated before adding the next.

10. Place springform pan on a rimmed baking sheet.

11. Pour filling into springform, and gently smooth top.

12. Transfer to oven; reduce oven heat to 300°.

13. Bake 45 minutes.

14. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

15. Remove from oven; cool completely.

16. Cover with plastic wrap; refrigerate until firm, at least 4 hours.

17. Unmold before serving.