Pumpkin Cheesecake

So who else is excited that Revenge is back?  I wish I had a little bit of Emily Thorne in me.  I mean who wouldn't want to be rich, beautiful, and kick ass?  Oh, by the way here's an update on that wonderful fall weather I was having last week...it's gone.  I mean here one day gone the next.  Sad face all around.  But since I'm already in a fall state of mind, to keep myself happy I made these awesome Pumpkin Cheesecakes.

Ingredients

For Crust

1 1/2 cups graham-cracker crumbs

1/4 sugar

3 tbsp light brown sugar

1/4 tsps cinnamon

6 tbsps unsalted butter, melted

For Filling

4 packages (8oz each) cream cheese, soften

1 1/4 cups sugar

3 tbsps all-purpose flour

1 can pumpkin puree

1/2 tbsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/8 tsp allspice

1 tbsp vanilla extract

1/2 tsp salt

4 large eggs, room temperature

Directions

1. Preheat oven to 350 degrees, with rack in center.  Assemble two 6-inch nonstick springform pan.

2. Make the crust: In a medium bowl, mix cracker crumbs, sugars, cinnamon, and butter until moistened; put half mixture into each pan and press firmly into bottom.  Bake until golden around edges, 10-12 minutes.

3. 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, cinnamon, nutmeg, cloves, allspice, vanilla, and salt; mix just until smooth.  Add eggs one at a time, mixing until each is incorporated before adding the next.

4. Place springform pans on a rimmed baking sheet.  Pour filling into each pan, and gently smooth top.  Transfer to oven; reduce oven heat to 300 degrees.  Bake 45 minutes.  Turn off oven; let cheesecakes stay in oven 2 hours more (without opening oven door).

5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours.  Unmold before serving. 

recipe adapted from Martha Stewart Living