Ingredients
– 1 ½ cups graham cracker crumbs
– 1/3 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 (8-ounce) packages cream cheese, softened
– 1 cup granulated sugar
– 1 cup pumpkin puree
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– 9″x13″ baking dish (for water bath)
– Oven
Step-by-Step Instructions
First things first, preheat your oven to 325°F (160°C). We want it nice and toasty for baking. In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Then, I press this mixture firmly into the bottom of my springform pan. I love how pressing the crust down can be a bit of a workout, and the buttery scent already has me dreaming of the cheesecake to come! (See the next page below to continue steps…)