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
1 Tbsp vanilla extract
1/2 tsp salt
4 large eggs, room temperature (about 30 minutes on the counter)
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.
If you like, you can use the pre-made Keebler 9-inch Graham Cracker pie crust.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.
*If you use the Keebler pre-made Graham Cracker pie crust, you should have enough filling for 2 pies!