pumpkin cheesecake

How To Make pumpkin cheesecake

• 1

  Preheat oven to 550.
• 2

  Beat together cream cheese, sugar & flour with an electric mixer until smooth,& add whole eggs, 1 at a time, beating n low speed until each ingredient is incorporated & scraping down bowl between additions.
• 3

  Transfer 2 1/2 cups filling to another bowl and beat yolks, spices and pumpkin into remaining filling until smooth.
• 4

  Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain.
• 5

  Repeat procedure with remaining fillings ( springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible.
• 6

  Gently swirl a small spoon once through batters ina figure eight pattern without touching crust.
• 7

  Bake in baking pan (to catch drips) in middle of oven for 12 minutes or until puffed.
• 8

  Reduce heat of oven to 200 and bake 30 minutes (do not open oven).
• 9

  Dome a piece of lightly oiled foil over cake and continue baking until mostly firm, center will still be slightly wobbly when pan is gently shaken, about 1 hour more.
• 10

  Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
• 11

  Chill loosely covered, at least 6 hours. Remove side of pan and transfer cake to plate. Bring to room temperature before serving.
• 12

  To make the CRUMB CRUST: stir together the crumb crust ingredients & press onto bottom & 1 inch up side of a buttered 24 centimeter springform pan. Fill right away or chill up to 2 hours.
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