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Ingredients
- Â Â Non-stick spray
- 20 whl graham crackers (1 cellophane package)
- 2 Tbsp. sugar
- 1/4 tsp salt
- 5 Tbsp. unsalted butter, melted
- 1Â 1/2 lb cream cheese at room temperature (three (8-oz) pkgs.)
- 1 c. light brown sugar
- 3/4 tsp cinnamon
- 1/2 tsp grnd ginger
- Â Â Healthy pinch grnd nutmeg
- 3 Tbsp. flour
- 4 lrg Large eggs, room temperature
- 2 tsp vanilla
- 1 x (15-oz) can pumpkin puree
Directions
- Preheat oven to 450 degrees. Spray pans with non-stick spray. Grind graham crackers, sugar and salt in food processor. Add in melted butter and process till moist. Press proportionately into bottom of pan, packing crumbs tightly with fingers. Set aside.
- With an electric mixer on high speed, combine cream cheese, brown sugar, cinnamon, ginger, nutmeg and flour till very smooth. On low speed, add in Large eggs, one at a time, mixing after each one. Add in vanilla. Add in pumpkin puree and stir till just combined.
- Put pan onto a baking sheet. Pour filling into crust. Bake 10 min, then without opening oven door, reduce heat to 200 degrees. Bake till perimeter is set but center is still a bit jiggly, about 50 min to 1 hour. As soon as cheesecake is out of oven, run a sharp knife around edges of pan to loosen cake.
- Cold completely on wire rack. Cover with plastic wrap and chill at least 6 hrs or possibly overnight before cutting into bars.
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