Ingredients

• cream cheese - 16 oz
• pumpkin puree - 1 cup
• sugar - 1 cup
• brown sugar - ½ cup
• eggs - 3
• vanilla extract - 1 tsp
• cinnamon - 1 tsp
• nutmeg - ½ tsp
• ginger - ½ tsp
• salt - ¼ tsp
• graham cracker crumbs - 1 ½ cups
• unsalted butter - ½ cup

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a bowl, mix graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.

3. 3.

   In a large mixing bowl, beat cream cheese until smooth.

4. 4.

   Add pumpkin puree, sugar, brown sugar, and mix until well combined.

5. 5.

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

6. 6.

   Stir in vanilla extract, cinnamon, nutmeg, ginger, and salt until fully incorporated.

7. 7.

   Pour the pumpkin mixture over the crust in the springform pan.

8. 8.

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

9. 9.

   Turn off the oven and let the cheesecake cool in the oven for 1 hour.

10. 10.

    Refrigerate for at least 4 hours or overnight before serving.