Ingredients:

  • 1.5 cups (150g) 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 to room temperature
  • 1 cup (200g) Granulated sugar
  • 1/2 cup (100g) Light brown sugar, packed
  • 15 oz (425g) Pumpkin puree
  • 3 large 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. Pulse graham crackers in a food processor until fine. Stir in melted butter, sugar, and salt until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of a parchment-lined 9-inch springform pan.
  3. Blind bake the crust at 350°F (175°C) for 8-10 minutes until fragrant and golden. Set aside to cool completely.
  4. Beat the softened cream cheese, granulated sugar, and light brown sugar on medium speed until the mixture is pale and completely smooth (about 3 minutes).
  5. Add pumpkin puree, vanilla, cinnamon, ginger, cloves, and salt. Mix on low speed until just combined.
  6. Beat in eggs one at a time, stopping the moment the yellow disappears to avoid incorporating air bubbles.
  7. Pour the filling into the cooled crust and smooth the top with a spatula.
  8. Bake at 350°F (175°C) for 60 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Utilize the 'Gentle-Drop' cooling method: Turn off the oven and leave the door slightly ajar to prevent sudden temperature shock.
  10. Once cooled to room temperature, refrigerate for a minimum of 6 hours before removing from the springform pan and slicing.