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.

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
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 

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