Pumpkin Cheesecake


Servings: 1 cake; 16 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 3/4 cups Graham cracker crumbs (about 24 squares)
2 Tablespoons granulated sugar
1/2 cup butter or margarine, melted

Cheesecake
1/4 cup all-purpose flour
2 tesspoon pumpkin pie spice
2 tesspoon brandy, if desired
15 ounces pure pumpkin (not pumpkin mix)
32 ounces cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs


Ready, set, cook!


1. Heat oven to 325 degrees. In small bowl, mix cracker crumbs, 2
tablespoons
granulated sugar and melted butter. In greased 9-inch springform
pan, press
crumb mixture over the bottom. Wrap foil around outside of pan to
prevent
drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes
at room
temperature. Refrigerate about 5 minutes or until completely
cooled.

2. In small bowl, mix flour, pumpkin pie spice, brandy and pumpkin;
set aside.
In large bowl, beat cream cheese with electric mixer on medium
speed until
smooth and creamy. Gradually beat in brown sugar and 2/3 cup
granulated sugar
until smooth. Beat in eggs, one at a time, on low speed until
blended.
Gradually beat in pumpkin mixture until smooth. Pour over crust.
3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but
center of cheesecake
still jiggles slightly when moved. Turn off oven; open oven door
at least 4 inches.
Let cheesecake remain in oven 30 minutes. Run knife around edge
of pan to loosen
cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at
least 6 hours or
over night.

4. Run knife around edge of pan to loosen cheesecake. Carefully
remove side of
pan before cutting cheesecake. Store cheesecake covered in
refrigerator.