Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 15 oz (425g) canned pumpkin puree
  • 3 large (150g) eggs, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, 25g sugar, and 1.5g salt. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
  2. Bake the crust at 350°F (175°C) for 8–10 minutes until toasted. Remove from oven and let cool completely.
  3. Beat the softened cream cheese and 200g sugar on medium-high speed until completely smooth.
  4. Reduce mixer speed to low. Blend in pumpkin puree, cinnamon, ginger, cloves, and 3g salt until just combined.
  5. Add eggs one at a time, mixing on the lowest setting only until yellow streaks disappear. Stir in vanilla extract with a spatula.
  6. Pour filling over the cooled crust and tap the pan firmly on the counter three times to release air bubbles.
  7. Bake at 325°F (160°C) for 55–65 minutes until edges are set but the center has a slight jiggle.
  8. Turn off the oven and crack the door slightly; let the cheesecake sit inside for 30 minutes.
  9. Cool to room temperature, then refrigerate for at least 6 hours before slicing.