Pumpkin Cheesecake
Prep Time: 20 min
Total: 8 hr 45 min
Servings: 16
Ingredients:
Crust:
1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
Filling:
1/4 cup Gold Medal™ all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
Directions:
Heat oven to 325°F. Grease a 9-inch springform pan with shortening. Wrap foil around the pan to catch drips. In a small bowl, mix cracker crumbs, 2 tablespoons granulated sugar, and the melted butter. Press the crumb mixture into the bottom of the pan. Wrap foil around the outside of the pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool for 5 minutes at room temperature. Refrigerate for about 5 minutes or until completely cooled.
Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy, and pumpkin together until well blended; set aside. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in the pumpkin mixture until smooth.
Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set, but the center of the cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
Run a knife around the edge of the pan to loosen the cheesecake. Cool in the pan on a wire rack for 30 minutes. Refrigerate at least 6 hours or overnight before serving.
To serve, run a knife around the edge of the pan to loosen the cheesecake. Carefully remove the side of the pan before cutting the cheesecake. Store covered in the refrigerator.
Notes:
Storing Pumpkin Cheesecake:
First, wrap the pumpkin cheesecake with plastic wrap. Make sure it’s tight to prevent the pie from drying out. An airtight container with a lid will work if you have just a few pieces left over, but plastic wrap is ideal to maintain the moisture and delicious flavor.
Wrapped or covered pumpkin cheesecake will keep in the fridge for up to four days or in the freezer for up to two months t If you do choose to freeze it, it’ll take about 12 hours to defrost. Be sure to defrost in the fridge to keep the crust crispy
Frequently Asked Questions:
Can This Pumpkin Cheesecake Recipe Be Made Gluten Free?
You can absolutely make this pumpkin cheesecake recipe gluten-free with just a couple of easy substitutions. Simply swap the all-purpose flour for a gluten-free flour, such as almond flour. Then switch out the graham crackers for a gluten-free cracker and follow the recipe as written.
How Do I Know When My Pumpkin Cheesecake Is Done?
When the center of the pumpkin cheesecake is set, but still jiggles slightly, it’s done baking. If you want to make absolutely sure, you can use an instant-read thermometer to test the temperature. The pumpkin cheesecake is done when the internal temperature is 150° F.
Recipe courtesy of Betty Crocker.com
