Pumpkin Cheesecake Recipe

Cheesecake is one of the richest, most decadent and dense desserts around. Because of its fickle nature during baking and the setting up process, it is often considered one of the most difficult to master. Many recipes call for a water bath or slow baking at a low temperature to prevent over cooking. While delicious and extraordinary, cheesecake is often avoided by the home cook because of its delicate nature and no one wants to fail when dessert is at stake! The key to a perfect cheesecake is not to over beat the filling and to allow the cake to slowly cook at a low temperature. Also, it is important to allow the cheesecake to cool completely before chilling in the refrigerator.

This pumpkin cheesecake recipe is not only delicious, it is fool proof. It yields a perfectly creamy, dense and rich treat: everything a cheesecake should be. And with the added pumpkin, this dessert is a great alternative to the classic pumpkin pie. Serve this at your next holiday get together and wow your guests with your culinary expertise!

Ingredients

For crust:
8 graham crackers, crushed
5 tbsp butter, melted
1/4 cup sugar

For filling:
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 tsp vanilla
5 large eggs
1 cup sour cream
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 15 oz can of pumpkin puree

Directions:

1. Preheat oven to 350° F. Combine the crushed graham crackers, melted butter and sugar. Press the crumb mixture in the bottom of a 9 inch springform pan.

2. Bake for 10 minutes. Remove from oven and cool.

3. Reduce oven to 300° F.

4. Combine all of the filling ingredients with an electric mixture.

5. Pour the filling into the springform pan and place in the center of the oven.

6. Bake for 1 hour. After the hour of baking, turn the off and leave cheesecake in the oven for another hour. Allow to cool completely then refrigerate overnight.