Pumpkin Cheesecake

This is a perennial favorite at my house.

Ingredients

Crust: Cooking spray 7-8 graham crackers (1 1/4 cups) crushed 5TBS butter 1/4 sugar

Filling 24 oz cream cheese room temp 1 cup sugar 3 TBS flour 1tsp vanilla 5 large eggs 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp allspice 1 15oz can pumpkin puree 1/4 cup brown sugar 1 cup sour cream

Non-standard supplies
Stand mixer
Springform pan

Instructions

1. Preheat oven to 350.  
2. Coat 9 inch springform pan with cooking spray.
3. Mix crust ingredients and then pat the mixture on bottom and part way up the sides of pan. Bake 10 min and then let cool.
4. Reduce oven to 300.
5. Mix filling ingredients until smooth in the stand mixer - start first by creaming the cheese and sugars.
6. Once incorporated, just add everything else while mixing on low. 
7. Pour over cooled crust and bake for one hour - it will still shimmy, but will set later.  
8. Turn off oven and leave it in over for one more hour. Cool and then refrigerate at least overnight.