By Chef John Ash
A fall favorite, this cheesecake highlights the rich spiced flavors of pumpkin.
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)
Preheat oven to 350°, with rack in center.
Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
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, 10 to 12 minutes.
Make the filling:
With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not over mix).
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°.
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.
Unmold before serving.