KitchenMagician's Recipe

CHEESECAKE - PUMPKIN VELVET

Category: Cheesecakes

Makes 12 servings.

1 3/4 c. graham cracker crumbs
2 T. granulated sugar
1/2 c. butter, melted
1/4 c. all-purpose flour
2 tsp. pumpkin pie spice
2 T. brandy
1 15-oz. can pumpkin
4 8-oz. pkg. cream cheese, softened
1 c. brown sugar, packed
2/3 c. granulated sugar
5 eggs

Preheat oven to 325F; spray a 9-inch spring-form pan with cooking spray.
In small bowl, combine graham crumbs, 2 tablespoons granulated sugar and melted butter with a fork and mix well.
Press evenly in bottom of pan.
Bake at 325F for 8 to 10 minutes or until golden brown; set aside to cool.
In another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside.
In a large bowl, beat cream cheese and sugars with an electric mixer until creamy and smooth.
Add eggs, one at a time, beating after each addition until just combined.
Gradually beat in pumpkin mixture until smooth.
Spread evenly over cooled crust; place on rimmed baking sheet.
Bake at 325F for 1 hour and 15 minutes to 1 hour 25 minutes, or until center appears nearly set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly. Cool on wire rack for 10 minutes.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.