And here is yet another fool-proof recipe from the Martha Stewart website. I know. Enough already. There's a lot of Martha haters out there.
This recipe was extremely simple. It was actually my first cheesecake, which I was anxious about, I've always thought cheesecake could be one of those things you could really screw up. Alas, I was successful! And it'll be a great alternative to pumpkin pie with Thanksgiving and Christmas right around the corner...
It killed me to not open the door while it was sitting (unfortunately I'm one of those who always needs to do what I'm told not to), but I didn't, and I think this is what prevented the top from cracking.
The pumpkin taste was subtle and the texture was perfect.
From Martha Stewart
For the Crust:
1 1/4 cups graham cracker crumbs (about 10 whole crackers)
1/4 cup sugar
4 tbsp. unsalted butter, melted
For the Filling:
4 packages (8 oz. each) bar cream cheese, very soft
1 1/4 cups sugar
3 tbsp. AP flour
1 cup pumpkin puree
2 tbsp. pumpkin pie spice
1 tbsp. vanilla extract
1/2 tsp. salt
4 large eggs, room temperature
Preheat oven to 350 degrees, with rack in center. Assmble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
Make the crust: In a medium bowl, mix graham crumbs, sugar, and butter until moistened; press firmly into the bottom of pan. Bake until golden around edges, 10 to 12 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.