Pumpkin Cheesecake


3 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

3 tablespoons all-purpose flour

15 oz pumpkin puree

3 tsp pumpkin pie spice
¼ tsp salt

2 cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted
Preheat oven to 325 degrees.


Pour graham cracker crumbs and sugar into a 9 inch-diameter spring form pan; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan. Bake crust for 10 minutes. Remove from oven and cool completely. Increase oven temperature to 425 degrees.

In the bowl of a freestanding mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add vanilla extract and mix until incorporated. Add eggs 1 at a time, and pumpkin puree, beating well after each addition. Scrape down inside of bowl as needed. Mix in flour and pumpkin spice until just incorporated.

Pour batter into cooled, crust-lined pan and bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 35 to 40 minutes, or until cake has a slight jiggle in the middle, and is slightly firm to the touch.Run a thin-bladed knife between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.

Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.