I've made many cheesecakes over the years and they don't always turn out well. Cheesecake can be touchy, and I've had some serious flops. I've also found a few recipes that are just about bulletproof. This is one of them.
I've been using this recipe since 2005. I found it in one of those holiday recipe books they sell next to the checkout in the grocery store and I've been using it ever since. You should see how dog-eared and stained that book is!
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!Never fail Pumpkin Cheesecake
Grab your ingredients, a springform pan, a bowl, a hand mixer and a spatula and lets get this cheesecake started!
Ingredients...Crust:
1 3/4 cups graham cracker crumbs
2 Tbsp. granulated sugar
1/2 cup butter, melted
Filling:
1/4 cup all purpose flour
2 tsp pumpkin pie spice1 tsp vanilla extract (here's how I make it)
4 packages (8 oz. each) cream cheese, softened
5 eggs
1 can (15 oz.) pumpkin puree (not pumpkin pie mix) or 2 cups of homemade pumpkin puree minus 2 1/2 Tbsp.
1 cup packed brown sugar
2/3 cup granulated sugar
