Pumpkin Cheesecake

 Pumpkin Cheesecake

Ingredients 

Crust:

12 Graham crackers, crushed

6 Tablespoons real butter, melted

Filling:

3 (8 oz) packages of cream cheese

1 1/2 cups packed light brown sugar

15 oz can pumpkin pie mix 

4 eggs

1/4 Cup sour cream

1 Tablespoon vanilla

2 Tbsp all purpose flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp cloves

1/4 tsp salt

*whipped cream for serving.

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan, and double wrap with aluminum foil to keep water from the water bath out.

• Step 2

  In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.  Do not pre cook crust.

• Step 3

  In a large bowl, mix cream cheese with sugar until smooth. Mix everything else as little as possible.  Blend in the eggs one at a time, mixing just enough to incorporate. Add everything else and mix just enough to incorporate. Pour filling into prepared crust. (Sometimes I end up with lumps of cream cheese at the bottom.  If you can gently fold into the mix, add it.  Otherwise, I leave them out.)

• Step 4

  Cook in water bath.  Use a roasting pan and fill with 1/2 - 1 inch of hot water.  Bake in preheated oven for 1 hour. DO NOT OPEN OVEN DOOR once it is in oven, not even to peek.  Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

• I serve it with whipped cream.  

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