MiMom's Pumpkin Pie Spice Cheesecake

INGREDIENTS:

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)

1/4 cup sugar

4 TBSP unsalted butter, melted

4 packages (8 ounces each) bar cream cheese, room temperature (about 1 hour on the counter)

1 1/4 cups sugar

3 TBSP all-purpose flour

1 cup canned pumpkin puree

2 TBSP Milford Spice Company’s MiMom’s Pumpkin Pie Spice

1 TBSP vanilla extract

1/2 tsp salt

4 large eggs, room temperature (about 30 minutes on the counter)

DIRECTIONS:

Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour. Add pumpkin puree, Milford Spice Company’s MiMom’s Pumpkin Pie Spice, spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

Place springform pan on a rimmed baking sheet. Pour filling into springform or Keebler pie crust, and gently smooth top.

Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more DO NOT OPEN THE OVEN!

Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours.