Oh my heavenly deliciousness.
This rich and sweet dessert was the perfect encore to our home cooked meal Saturday night.
We scraped our plates clean of any sign of a crumb.
Although a little time consuming, if done right this treat is the perfect fit for fall.
Let's get started.
Preheat your oven to 350 degrees
Assemble your springform pan, with the raised side of the bottom part facing up.
Make the crust:
In a medium bowl, mix cracker crumbs, sugar, and butter until moistened;
press firmly into bottom of pan.
Bake until golden around edges, 10 to 12 minutes.
*Do not let your football watching boyfriend be in charge of taking the crust out of the oven while you run to pick up a forgotten ingredient at the store. It will be burnt when you get home.
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).
*Sometimes the impatient part of me thinks it would be okay to skip these steps, but you should really just follow directions - your taste buds will thank you.
Remove from oven; cool completely.
Cover with plastic wrap; refrigerate until firm, at least 4 hours.
Unmold before serving.
*and if you happen to smudge the top when taking off your plastic wrap - COOL.WHIP.
Yum Yum Gimme Some (more!)
What are your favorite fall treats?