Pumpkin Cheesecake

I apologize for not posting in a while! Luckily, the upcoming holiday season = copious amounts of cooking, baking, and eating. Get excited!

I love, love, love a dense cheesecake (usually of the plain/New York-style variety), but, as any seasoned baker knows, it's not the easiest dessert to master. However, this seasonal Martha Stewart Everyday Food recipe is super simple and nearly foolproof. No cheesecake water baths...hip hip hooray!

The editors caution, "To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door while the cake is baking or cooling inside the oven." I affix a bright purple Post-It to the oven door handle to remind myself and others in the household not to peek at the cheesecake while it sets.

PUMPKIN CHEESECAKE

serves 12

For the crust:
10 graham crackers (2.5" x 5" each) or 1 1/3 c store-bought graham cracker crumbs (I used the latter, and it made life so much easier!)
1/4 c sugar
4 tbs unsalted butter, melted

For the filling:
4 packages (8 oz each) bar cream cheese, very soft
1 1/4 c sugar
3 tbs all-purpose flour
1 c canned pumpkin puree
2 tbs pumpkin pie spice
1 tbs pure vanilla extract
1/2 tsp salt
4 large eggs, room temperature

Preheat oven to 350 degrees, with rack in center. Assemble a 9" nonstick springform pan, with the raised side of the bottom part facing up.

Make the crust: In a food processor, pulse graham crackers and sugar until finely ground. Add butter; pulse until mixture forms moist crumbs; press firmly into bottom of pan. Bake until golden around 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 overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing after each addition.

Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce heat to 300 degrees. Bake 45 minutes. Turn off oven; leave cheesecake in oven 2 hours more (without opening).

Remove cheesecake from oven; transfer to a wire rack to cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours, and up to 3 days. Unmold before serving.