Cheesecake recipes are slightly more strict then almost anything else I make. There is no wiggle room. I can't add more of this or take out some of that...but follow the recipe exactly and you'll be in love with the results!
1 3/4 cups graham cracker crumbs
2 Tbs granulated sugar
1/2 cup butter, melted
1/4 cup all purpose flour
2 tsp pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
Heat oven to 325F.
Put cracker crumbs and sugar in 9" spring form pan. Toss to mix. Slowly add in melted butter mixing thoroughly. Press into bottom of pan and about halfway up the sides. Place on baking sheet to prevent drips (I use a jelly roll pan) and bake for 8-10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5-10 more minutes or until completely cool.
In small bowl mix flour, pumpkin pie spice and pumpkin. Set aside. In large bowl beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. Beat in eggs 1 at a time on low speed, just until blended. Gradually beat in pumpkin mixture until smooth. Pour over crust.
Bake on center rack 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off and open door about 4 inches. Let the cheesecake remain in oven for 30 minutes. Take the cheesecake out of the oven and place on wire rack. Run knife around pan edges to loosen cheesecake. Cool another 30 minutes before removing pan ring. Remove ring and cool in refrigerator about 6 hours or overnight before serving.
A few tips and hints for cheesecake baking
Cheesecake baking technique:
When baking a cheesecake, I always place the largest cake pan I have on the lowest rack of the oven. Fill with about 1/2" of warm water. This creates steam in the oven and helps to keep the cheesecake from cracking. Make sure the pan doesn't dry out or it won't work. If you have to add water during baking, open the door gently and pour more hot water into the pan. Shut the door gently.
Cheesecake cutting technique:
Use a non serrated knife if you have one available. Rinse knife under hot tap water and dry with a paper towel. Press knife straight down into cheesecake then pull it out. Rinse knife under hot tap water and dry again before each cut. You might actually be able to get 2 cuts between rinses, but you'll still have to wipe the knife each time. The water warms the knife up allowing it to make a cleaner looking slice.
I promise you will love this recipe and find your self making it again and again! Enjoy!