Ingredients
For the Crust
1 1/4 cup gram cracker crumbs (about 10 whole crackers if you pulse it in a food processor)
1/4 cup white sugar
4 T unsalted butter, melted
For the Filling
4 packages (8 oz each) cream cheese, room temperature
1 1/4 cups sugar
3 T AP flour
1 cup pumpkin purée, canned
1 T vanilla extract
1/2 t salt
4 large eggs, room temperature
Directions-
preheat oven to 350°F. Assemble 9 inch nonstick springform pan, with the raised side of the bottom part facing up.- To make the crust, in a medium bowl, mix cracker crumbs, sugar, and butter until moistened. Press firmly into bottom of pan. Bake until golden edges form around the edges, 10 to 12 minutes.- To make the filling, with an electric mixer, beat cream cheese and sugar on a low speed until smooth. Mix in the flour, do not over mix. Add pumpkin purée, pie spice, vanilla extract, and salt. Mixed just until smooth. Add eggs one at a time, making until each is incorporated before adding the next.- Place springform pan on baking sheet that has a rim. Add 1 cup of water to the pan to hydrate the oven. Poor filling into springform pan, and smooth off the top, make sure to smack the sides of the pan to get rid of air bubbles. Transfer the oven and make sure to reduce the oven heat to 300°F. Bake for 45 minutes without opening the oven door. Turn off the oven. To prevent the top from cracking, let’s cheesecake stay in the oven for two more hours without opening the door. – Remove from oven and cool completely. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Unmold before serving. If your cheesecake has a crack, plastic wrap against the top of the cheesecake bringing together the two rides of the crack like surgical tape and let set in the fridge over night.
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