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Pumpkin Cheesecake

By Chef John Ash

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

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    Serves 8

    Total Time 4 hours

    Prep Time 30 mins

    Difficulty Level Medium


    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)


    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.

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