MiMa's Pumpkin Cheesecake

Getting tired of pumpkin pie and want to mix it up a bit?  This pumpkin cheesecake is just what you need!  Milford Spice Company’s MiMa’s Pumpkin Spice is the best way to get you in that Fall mood!

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 MiMa’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.

• 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 MiMa’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!