Pumpkin Cheesecake

Many of my friends know that I am a representative for 'Demarle at Home'. They sell a very specific silicone-ware that is commercial grade and fabulous. The 'Cheesecake Factory' uses these products to make their cheesecakes. I, however, had never used my Demarle to make a cheesecake. When I have made cheesecakes in the past, I have only used springform pans and I was worried as to how it would come out of the Demarle mold. Well, it was a little tricky, but I figured it out. The bottom pic is of my cheesecake in the Demarle round mold. You can see how well it turned out. It was so creamy, and the crust was sooo good. I have made plenty of cheesecakes where the crust came out hard and dense; not very easy to eat. This crust was so good, as was the rest of it. The cheesecake itself was huge and tall. I baked mine for the full hour and half. It is hard to not get a cheesecake to crack. This one cracked around the edges, but it looked ok once it settled. This is seriously the best pumpkin cheesecake I have ever had!


Ingredients
38 Ginger Snaps, finely crushed
1/4 cup chopped pecans
2 Tbs. sugar
1/4 cup butter, melted
4 packages (8 oz. each) Cream Cheese, softened
1 cup Sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. Vanilla
4 eggs

Heat oven to 325. Mix first 4 ingredients and press into the bottom of a 9 inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice, and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hour 20 minutes, to 1 hour 30 minutes, or until center is almost set. Loosen cake from rim of pan, cool before removing rim. Refrigerate 6 hours or overnight.