Ingredients

• Graham cracker crumbs - 1 and ½ cups
• Butter - ¼ cup, melted
• Cream cheese - 24 oz, softened
• Sugar - 1 cup
• Pumpkin puree - 1 cup
• Eggs - 3 large
• Vanilla extract - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - ½ teaspoon
• Ground ginger - ½ teaspoon
• Salt - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 325°F (165°C).

2. 2.

   In a medium bowl, mix graham cracker crumbs and melted butter until combined.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan to form the crust.

4. 4.

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

5. 5.

   Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture and blend until well combined.

6. 6.

   Pour the filling over the prepared crust in the springform pan.

7. 7.

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

8. 8.

   Remove from oven and let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.

Nutritional Facts