Pumpkin Cheesecake That Melts in Your Mouth

Von Natasha's Kitchen · 90 Min.

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Zubereitung

1. Preheat the oven to 350°F. Pulse graham crackers in a food processor into fine crumbs.
2. Stir the graham cracker crumbs, sugar, cinnamon and melted butter together in a bowl. Press into the bottom of a 9-inch springform pan, going about ½ inch up the sides. Set on a foil-lined sheet pan and bake at 350°F for 8 minutes. Cool to room temperature.
3. Preheat the oven to 325°F. Beat the softened cream cheese and brown sugar on medium speed until light, fluffy and smooth, about 5 minutes, scraping the bowl once.
4. Whisk the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt and vanilla in a separate bowl. Add to the cream cheese mixture and mix on low speed until just combined, scraping the bowl as needed.
5. Pour the filling into the cooled crust and tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half full of hot water on the center rack, set the cheesecake above it and bake at 325°F for 50-60 minutes, until the edges are set and the center 3 inches has a slight wobble when the pan is jolted.
6. Turn the oven off and prop the door open with a wooden spoon for 30 minutes. Run a knife around the edge of the pan, then cool on a rack to room temperature, about 2 hours.
7. Wrap and refrigerate for at least 4 hours or overnight. Remove from the springform pan, slice and top as desired.

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