My Food Life

Pumpkin Cheesecake

(I'm not sure where this recipe originated, but Kristen's mom Sherry sent it so we'll say it is credited to her!)

Filling:

4- 8 oz packages cream cheese, at room temperature

1 2/3 cups sugar

¼ cup corn starch

1 tsp vanilla extract

3 large eggs

¾ cup heavy whipping cream

1 cup pureed pumpkin

½ tsp cinnamon

½ tsp nutmeg

Crust:

2 Cups Graham cracker crumbs

1/3 cup sugar

1/3 cup melted butter

Cut a strip of parchment paper long enough to run the circumference of the spring form pan. Place the strip inside the rim of the pan. Combine graham crackers, 1/3 C sugar, and melted butter. Press into the bottom of the pan.

Place 8oz of the cream cheese, 1/3 cup of sugar and your cornstarch in a bowl. Beat with mixer on low until creamy -- about three minutes. Then beat in the remaining three bricks of cream cheese.

Increase the mixer speed to high and add the remaining sugar, vanilla, and heavy cream. Add the pumpkin and spices. Blend in the eggs one at a time only until JUST blended. DO NOT OVERMIX.

Careful spoon or pour over crust. Place on a baking sheet with at least a 1/3 inch lip. Place the cake (on the baking sheet) in the oven and fill the baking pan with water (this will keep the top from overcooking while the filling sets.)

Bake at 350 degrees about an hour until the center just barely jiggles when you shake the pan. Cool for about an hour, then wrap and refrigerate for 3-4 hours before removing from pan.