Martha Stewart Pumpkin Cheesecake

Martha Stewart Pumpkin Cheesecake

To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door while the cake is baking or cooling inside the oven.

Serves 12

For the crust:
1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted

Note: To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.

For the filling:
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin purée
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

  1. Preheat the 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 purée, 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.

Source: Martha Stewart Living XM Radio - 2011 Thanksgiving Recipe Flyer