Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 15 oz pure pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/4 tsp salt

Instructions:

  1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes, then let cool completely.
  2. Beat softened cream cheese and 1 cup sugar on medium speed until smooth. Stir in pumpkin puree, pumpkin pie spice, vanilla, and salt.
  3. Reduce mixer speed to low and add eggs one at a time, mixing just until incorporated to avoid incorporating air.
  4. Pour the batter into the cooled crust and tap the pan firmly on the counter three times to release trapped air.
  5. Bake at 325°F (160°C) for 50-60 minutes until the edges are set but the center still has a slight jiggle.
  6. Turn off the oven and crack the door open slightly, leaving the cheesecake inside for 30 minutes for a gradual cool-down.
  7. Transfer the cheesecake to the refrigerator and chill for at least 6 hours before releasing the springform ring.