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Pumpkin Cheesecake
What You Need
• 1 ¼ cups graham-cracker crumbs
• ¼ cup sugar
• 4 Tbsp. unsalted butter, melted

• 4 8oz pkgs. Cream cheese, very soft
• 1 ¼ cups sugar
• 3 T flour
• 1 cup canned pumpkin puree
• 2 Tbsp. pumpkin-pie spice
• 1 Tbsp. vanilla extract
• ½ tsp. salt
• 4 large eggs, room temperature

Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick spring form pan, with the raised side of the bottom part facing up. 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 the edges, 10 to 12 minutes. MAKE THE FILLING: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not over mix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. Place spring form pan on a rimmed baking sheet. Pour filling into spring form, 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). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.


  

  
 
 
 
 
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