Recipe: Pumpkin Cheesecake

Pumpkin cheesecake is perfect for Halloween party, Thanksgiving dessert, or any time you want a smooth cheesecake with lots of flavor. To prevent the top from cracking, be careful not to overmix the batter.

Ingredients

Crust
1 cup graham cracker crumbs
1/2 tsp ground cinnamon
4 tbsp unsalted butter, melted
1 tbsp brown sugar

Filling
2 (8 ounce) packages cream cheese, room temperature
2/3 cup brown sugar
1 (15 ounce) can pumpkin puree
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs, room temperature
1/4 tsp salt

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Directions

1. Preheat the oven to 350 F. Assemble a 8-inch springform pan, with the raised side of the bottom part facing up.
2. Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of the pan. Bake for 5 minutes, until golden around the edge.
3. With an electric mixer, beat cream cheese and sugar on low speed until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, salt and the spices.
4. Add the eggs, one at a time, mixing well after adding each one.
5. Pour the filling evenly into the prepared crust.
6. Bake for about 50 minutes, until top is browned.
7. After turning off the oven, let the cheese cake stay in oven for 1-2 hours.
8. Refrigerate until firm, at least 4 hours or overnight.