PUMPKIN CHEESECAKE

This recipe is courtesy of Martha Stewart Living's Everyday Food magazine. I prepared and took this to a family Thanksgiving a few years ago and it was very well-received. Remember that, despite the Thanksgiving twist, it 's still cheesecake, so a rich sliver should be all you need to satisfy your sweet tooth.

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

1/4 cup sugar

4 tablespoons unsalted butter, melted

4 (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

 

  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  2. 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.
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). 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.
  4. 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).
  5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

 

Serves 12

 

Back To Top

 

Question about this recipe?
info@stratfordscooking.com