Pumpkin cheesecake

 

     A rich, creamy cheesecake. Make this the day before you plan to serve it.

Makes 10 servings

Crust

• 1½ cups graham cracker crumbs (about 20 single-square crackers)
• ¼ cup sugar
• 6 tablespoons unsalted butter, melted
• ½ teaspoon ground cinnamon

Filling

• 3 packages (8 ounces) cream cheese (Philadelphia style), softened
• ¾ cup firmly packed light brown sugar
• ¾ cup sugar
• 5 eggs
• 1 can/16 ounces solid-pack pumpkin puree (not pie filling)
• 1½ teaspoons ground cinnamon
• ½ teaspoon grated nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• Icing sugar

Prepare crust

1. Butter 9-inch springform pan.
2. Combine crumbs, sugar, butter and cinnamon in small bowl ; press mixture over bottom and halfway upsides of pan.
3. Chill at leats 1 hour.

Prepare filling

1. Preheat oven to 325F.
2. Beat cream cheese in large bowl until smooth ; beat in brown sugar and sugar until combined.
3. Add eggs, one at a time, beating well after each addition ; beat in pumpkin puree, cinnamon, nutmeg, ginger and salt.
4. Pour mixture into prepared pan ; bake in preheated oven for 1¼ hours or until just set in center (tent with foil if overbrowning.
5. Gently run thin knife around edge of pan ; cool cake in pan on wire rack.
6. Refrigerate, covered, overnight.
7. To serve, remove side of pan ; sprinkle with icing sugar, if you wish.

BON APPÉTIT