Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted and browned
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 15 oz (425g) pumpkin puree
  • 3 large (150g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 2 tbsp (16g) all-purpose flour

Instructions:

  1. Mix the base. Combine graham cracker crumbs, browned butter, sugar, cinnamon, and salt in a bowl.
  2. Shape the crust. Press the mixture firmly into the bottom and 1 inch up the sides of a 9 inch springform pan. Note: Use the bottom of a measuring cup to get an even press
  3. Bake the base. Bake at 350°F (175°C) for 8-10 minutes until the crust smells fragrant and toasted. Let it cool completely.
  4. Cream the cheese. Beat softened cream cheese and sugar on medium high speed until the mixture looks pale and completely smooth.
  5. Add the flavor. Reduce mixer speed to low. Mix in pumpkin puree, cinnamon, ginger, cloves, salt, and flour until just combined.
  6. Incorporate eggs. Add eggs one at a time on low speed, mixing only until the yellow streaks disappear. Note: Over mixing here traps air and causes cracks
  7. Final touch. Stir in the vanilla extract by hand using a spatula.
  8. Bake the cake. Pour filling over the crust and bake at 325°F (160°C) for 65-75 minutes until the edges are set but the center has a slight jiggle.
  9. Slow cool. Turn off the oven and crack the door open. Let the cake sit inside for 1 hour.
  10. Chill set. Move to the fridge for at least 6 hours.