What you need,
For the crust,
1¼ cup chocolate cookie crumbs
¼ cup butter, melted
For the filling,
2 oz. packages of cream cheese at room temperature
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs, room temperature
1 tsp. vanilla extract
1¾ tsp. pumpkin pie spice
¼ teaspoon salt
3 tbsp. all-purpose flour
Hot water
Preheat oven to 350-degrees F. Line 8x8-inch baking pan with
baking parchment, allow for overhang on all 4 sides. Lightly coat with cooking
spray.
For the crust, stir the melted butter into the cookie crumbs
until well coated. Press mixture evenly into prepared baking pan. Bake 10
minutes. Set aside and allow the crust to cool about 10 minutes.
Meanwhile make the filling. Using an electric mixture on
medium speed, beat together cream cheese and sugar until smooth. Mix in pumpkin
puree, then eggs one at a time, and beat together until smooth. Add vanilla,
pumpkin pie spice, salt, and flour, beat until just combined.
Pour the batter evenly over prepared crust. Place pan on
large rimmed baking sheet, and place in oven on center rack. Pour hot water
into baking sheet until almost full.
Bake at 350-degrees F for about 40-45 minutes, until set
around edges, but still slightly jiggly in middle.
Remove the cheesecake from the baking pan and let it cool
completely on rack. Once cool, cover and chill until firm, at least 3 hours, or
overnight.
Use the parchment overhang to lift the cheesecake out of pan
and cut into squares.
Jen of My Tiny Oven
