Pumpkin Cheesecake

Directions

1. 1
   Combine crust ingredients in a mixing bowl and mix until it reaches consistency of wet sand.
2. 2
   Heavily grease sides and bottom of 9" springform pan.
3. 3
   Press crust mixture into bottom and slightly up the sides of the pan.
4. 4
   Place crust in the freezer for 10 minutes.
5. 5
   Preheat oven to 30
6. 6
   Beat the cream cheese in a large bowl.
7. 7
   Add the sugar and flour and beat until combined.
8. 8
   Add pumpkin, pumpkin pie spice, sour cream and vanilla.
9. 9
   Mix until combined.
10. 10
    Add eggs one at a time, make sure each in blended in and scraping down sides.
11. 11
    Wrap pan with crust inside in 3 layers of aluminum foil. We need to make this watertight because it will bake in a water bath.
12. 12
    Place pan in the center of a large cast- iron skillet or pan of similar size.
13. 13
    Pour filling into springform pan.
14. 14
    Carefully pour enough water into skillet outside of springform to cover about half way up.
15. 15
    Bake for 1 hour and 45 minutes.
16. 16
    Turn off oven and leave cheesecake in oven for 15-20 minutes.
17. 17
    Remove from oven and allow to cool to room temperature on counter.
18. 18
    Refrigerate, ideally overnight, before serving.