This Pumpkin Cheesecake is perfect for Thanksgiving. Anyone in the family will absolutely love this easy-to-make and delicious dessert! Enjoy!
- 1 ½ cups of finely ground graham crackers
- 5 tablespoon of butter, melted
- 1/3 of cup sugar
- 3 (8oz) packages of cream cheese, softened
- 1 3/4 cup of sugar
- 3 tablespoons of all-purpose flour
- 5 eggs
- 2 teaspoons of vanilla
- 2 egg yolks
- 1 teaspoon of cinnamon
- A dash of ginger
- A dash of allspice
- A dash of freshly grated nutmeg
- 1 (15-ounce) can solid-pack pumpkin
- Stir together cracker crumbs, butter and 1/3 cup of sugar. Then, press 1-inch upsides and at the bottom of a buttered springform pan. (Fill immediately or chill for up to 2 hours.)
- Beat together cream cheese, 1 3/4 cup of sugar and flour until smooth. Add the whole eggs, one at a time and vanilla, beating on low speed until each ingredient is incorporated. Transfer approx 2 ½ cups to another bowl and set aside. Beat egg yolks, spices, and pumpkin into remaining filling until smooth.
- Put springform pan on a baking sheet (to catch drips or line pan with foil). Pour half of the pumpkin mixture into crust, then half of plain. Repeat until fillings are gone. Gently swirl a small spoon once through the batter.
- Bake at 550 degrees, on the middle rack of the oven, for 12 minutes. Reduce the temperature to 200 degrees and set to bake for 30 minutes. Do not open the range during that time. Next, dome a piece of lightly oiled foil over the cake and continue to bake until mostly firm (center will still be a bit wobbly), for about 1 hour more.
- Run a knife around the edge of the cake to loosen and cool completely. Chill, covered loosely, for at least 6 hours.
- Remove from pan and transfer to a cake plate. Bring to room temp and serve.