The pumpkin cheesecake recipe on MarthaStewart.com receives many good reviews. It is a simple recipe with a graham cracker crust and a pumpkin-flavored cream cheese filling. Other popular recipes for pumpkin cheesecakes are available on FoodNetwork.com, Epicurious.com and BettyCrocker.com.
To make a pumpkin cheesecake according to the recipe by Martha Stewart, combine 1 ¼ cups of graham cracker crumbs with 1/4 cup of sugar and 4 tablespoons of melted butter. Press the mixture into the bottom of a 9-inch nonstick springform pan to form the crust and bake it at 350 degrees Fahrenheit for about 10 minutes or until it turns golden. Place the pan on a rimmed baking sheet.
Beat 32 ounces of cream cheese with 1 ¼ cups of sugar to form a smooth mixture, then mix in 3 tablespoons of flour, 1 cup of pumpkin puree, 2 tablespoons of pumpkin pie spice, 1 tablespoon of vanilla extract and 1/2 teaspoon of salt. Incorporate 4 large eggs, one at a time. Pour this mixture into the springform pan. Bake the cheesecake at 300 degrees Fahrenheit for 45 minutes, then turn off the heat. Allow the cheesecake to rest in the oven for 2 hours before opening the oven door and taking it out, then let the cheesecake cool completely before covering it with plastic wrap. Chill the pumpkin cheesecake in the refrigerator for at least four hours to firm it up before serving.