Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ¼ cup
• Cream cheese, softened - 24 oz
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 4
• Pumpkin puree - 1 cup
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - ½ teaspoon
• Ground ginger - ½ teaspoon

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   Combine graham cracker crumbs and melted butter in a bowl; press into the bottom of a 9-inch springform pan.

3. 3.

   In a large bowl, beat the cream cheese with sugar until smooth.

4. 4.

   Add vanilla extract and eggs one at a time, mixing well after each addition.

5. 5.

   Stir in pumpkin puree, cinnamon, nutmeg, and ginger until well blended.

6. 6.

   Pour the mixture over the crust in the springform pan.

7. 7.

   Bake for 50-60 minutes or until the center is set.

8. 8.

   Allow to cool, then refrigerate for at least 4 hours before serving.

Nutritional Facts