pumpkin cheesecake

How To Make pumpkin cheesecake

• 1

  Make CRUMB CRUST recipe. Stir together crust ingredients & press onto bottom and 1inch up side of a buttered 9 inch springform pan. Preheat oven to 550 degrees F.
• 2

  Beat together cream cheese, sugar & flour with an electric mixer until smooth.
• 3

  Add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated & scraping bowl between additions.
• 4

  Transfer 2 1/2 cups filling to another bowl. Beat yolks, spices & pumpkin into remaining filling until smooth.
• 5

  Put springform pan with crust in a shallow baking pan.
• 6

  Pour 1/2 of pumpkin filling into crust, then 1/2 of plain. Repeat procedure with remaining fillings, drizzling the plain so that some of pumpkin filling is still visible.
• 7

  Gently swirl a small spoon through batters in a figure 8 pattern without touching crust.
• 8

  Bake in middle of oven 12 minutes, or until puffed.
• 9

  Reduce temperature to 200 degrees F. & bake 30 minutes ( do not open oven ).
• 10

  Dome a piece of lightly oiled foil over cake & continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken) about 1 hour more.
• 11

  Run a knife around top edge of cake to loosen & cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan & transfer cake to a plate. Bring to room temperature before serving.
• 12

  Cheesecake keeps, covered & chilled, 1 week.
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