A creamy and spiced cheesecake that captures the essence of fall with pumpkin and warm spices.

– 1 1/2 cups graham cracker crumbs

– 1/2 cup unsalted butter, melted

– 1 cup sugar

– 4 (8 ounce) packages cream cheese, softened

– 1 cup pumpkin puree

– 4 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

2. 1. Preheat the oven to 325°F (160°C).

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

4. 3. Press the mixture into the bottom of a 9-inch springform pan.

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

6. 5. Add pumpkin puree, eggs, and vanilla, mixing until well combined.

7. 6. Stir in spices and salt, then pour the filling over the crust.

8. 7. Bake for 60 minutes or until the center is set.

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

10. 9. Refrigerate for at least 4 hours before serving.

11. 10. Serve with whipped cream and a sprinkle of cinnamon.

This cheesecake can be made a day in advance for better flavor. Store leftovers in the refrigerator for up to 5 days.

Keywords: cheesecake, pumpkin, dessert, fall