Gluten Free Pumpkin Cheesecake for 12

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Combine the GF graham cracker crumbs, melted butter, sugar, and salt in a bowl until it resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
4. Bake the crust for 8–10 minutes until the edges look golden brown and smell nutty. Let it cool completely.
5. Beat the softened cream cheese and sugar on medium speed until completely smooth and fluffy.
6. Mix in the pumpkin puree and vanilla extract until the color is a uniform, deep orange.
7. Add eggs one at a time on low speed, mixing just until combined.
8. Sift in the cinnamon, ginger, cloves, and salt. Fold gently with a spatula until the batter is glossy and no streaks of spices remain.
9. Wrap the outside of the cooled springform pan in two layers of heavy-duty foil to prevent leaks.
10. Pour the filling over the crust and smooth the top with a spatula.
11. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the side of the cheesecake pan.
12. Bake for 60 minutes until the edges are set but the center still has a slight jiggle.
13. Remove from the water bath and allow to cool to room temperature before chilling in the refrigerator for at least 6 hours.