A few years back I decided to make a pumpkin cheesecake for Thanksgiving. It began a quest to get the recipe just right and now days I make more pumpkin cheesecakes than pumpkin pies! So cheesecake lovers and pumpkin pie lovers unite!!
1preheat oven to 375. Place roster pan of hot water in the oven making sure it is large enough for your pan to fit into. You will only want the water to go a max of half way up your pan.
2Prepare crust by stirring together graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Spray 10" springform pan with no stick spray. Pour the crust mixture into the pan and press onto the bottom of the pan and about 3/4" up the side of the pan. Set aside and make cheesecake filling as follows:
3In large mixing bowl cream your cream cheese using a flat paddle attachment mix only for 1 minute. You don't want to use a whip as it will add air which will cause your cake to crack. You also don't want to over beat as it too can cause your cake to crack.
4.Add sugar and beat on low speed till blended. Add pumpkin and eggs and spices, mix on low speed for no longer than 1 minute.
5Stir in sour cream, flour and vanilla. Pour cheesecake mixture into your crust lined springform pan. Use 2 sheets of foil to wrap bottom of the pan.
6Reduce the oven to 325, then place pan inside the water bath prepared in the oven and bake for 1 hour. When baked remove from oven and let cool completely in the pan before you open the spring on the pan. Serve with whipped cream and enjoy!