Pumpkin Cheesecake

Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.

Ingredients

1

Heat oven to 325°F (160°C). Grease 9-inch (23 cm) springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons (30 mL) granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
2

Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
3

Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but centre of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches (10 cm). Let cheesecake remain in oven 30 minutes.
4

Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
5

To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

Substitution: For 2 teaspoons (10 mL) pumpkin pie spice, substitute 1 teaspoon (5 mL) ground cinnamon plus 1/2 teaspoon (2 mL) ground ginger, ½ teaspoon (2 mL) ground allspice, and 1/4 teaspoon (1 mL) ground nutmeg.
Success: To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.
Serve With: Serve with whipped cream sprinkled with pumpkin pie spice.