- 2 1/2 cups graham cracker crumbs
- 1/4 cup to 3/4 cup unsalted butter, melted (I prefer 3/4 cup for a moist and dense crust, some commenter’s prefer less)
- 1/4 cup granulated sugar
- 1 1/2 tsp. salt, divided
- 2 1/2 cups granulated sugar
- 2 lb (four 8-ounce packages) cream cheese, softened
- 1/4 cup sour cream
- 1 can (15 oz) pure pumpkin
- 6 large eggs, lightly beaten
- 1 tbsp. vanilla extract
- 2 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- Whipped cream
- Chopped pecans, optional
Preheat oven to 325°F.
Spray a 10-inch springform pan with non-stick cooking spray and wrap the bottom with tin foil.
In a large bowl mix together the graham cracker crumbs, melted butter, 1/4 cup of the sugar and 1/2 teaspoon salt.
Press the crumb mixture into the bottom and up the sides of the pan. Bake for about 15 to 20 minutes, then remove from oven and set aside to cool slightly.
In a large bowl using a hand-held mixer, beat the cream cheese until smooth. (You can also use a stand mixer)
Add 2 1/2 cups sugar and mix well.
Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and mix until just combined.
Pour into the cooled crust.
Place your pan into a roasting pan and fill halfway with water.
Bake for about 1 hour 45 minutes the turn off the oven and open the door to let out some heat then close again and leave the cheesecake in the oven for about an hour.
Remove from oven and out of the roasting pan and let cool to room temp.
Cover and refrigerate for at least 8 hours or overnight.
Remove cheesecake from springform and top with dollops of whipped cream and chopped pecans. (optional)
Courtesy of, The Baker