Pumpkin Cheesecake

For Thanksgiving I made this Pumpkin Cheesecake rather than the traditional pumpkin pie. Below is the recipe...

Crust:
1.25 cups graham cracker crumbs
.25 cups of sugar
4 tablespoons unsalted butter, melted

Filling:
4 packages (8 ounces each) bar cream cheese, very soft
1.25 cups of sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
.5 teaspoon salt
4 large eggs, room temperature

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

2. Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10-12 minutes.

3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

4. Place springform pan on a rimmed baking sheet. Pour filling into springform pan, and gently smooth top. Transfer to oven, reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

5. Remove from oven; cool completely. Cover with plastic wrap; refridgerate until firm, at least 4 hours. Unmold before serving.

Serves 12