Pumpkin Cheesecake
Modified from Betty Crocker
Crust:
1 3/4 cups graham cracker crumbs
2 tbsp granulated sugar
1/2 cup butter or margarine, melted
Cheesecake:
1/4 cup flour
2 tsp pumpkin pie spice
2 tbsp brandy (optional - I used it, though)
1 can (15 oz) pumpkin (NOT pie mix)
4 pkg (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
Heat oven to 325. In a small bowl, mix cracker crumbs, 2 tbsp sugar and melted butter (crust ingredients). Press crumbs into the bottom of a 9-inch springform pan. Wrap foil around outside to prevent drips (this seemed quite ridiculous to me). Bake crust 8-10 minutes or until set. Cook 5 minutes at room temperature. Refrigerate about 5 minutes or until completed cooled (in other words do this before making the filling...).
In a small bowl, mix flour, pumpkin pie spice, brandy and pumpkin. Set this aside. In a large bowl, beat cream cheese until smooth and creamy (electric mixer on medium works). Gradually beat in brown sugar and 2/3 cup sugar until smooth. Beat in eggs, one at a time, on low until just blended. (Supposedly if you over beat, it will crack...mine cracks no matter what...). Gradually beat in pumpkin mixture. Pour over crust.
Bake 1 hour and 15-25 minutes or until set but center still is a little jiggly. (Also if you are anti-crack, the book suggested putting water in the oven under the cheesecake during baking). Turn oven off, open oven door at least 4 inches. Let cheesecake remain in oven for 30 minutes. Run knife around edges to loosen. Cool in pan for 30 minutes at room temperature. Refrigerate at least 6 hours or overnight.
Run knife around cheesecake again to loosen. Carefully remove side of pan before cutting. Store cheesecake in refridgerator.
Makes 16 servings.