Pumpkin Cheesecake

Preheat your oven to 350°F.

Grind about 2 packages of graham crackers in a food processor or crush them in a ziplock bag with a rolling pin until fine.

Measure out 2 1/2 cups of graham cracker crumbs. Combine the crumbs with melted butter, sugar, salt, and cinnamon. Mix until everything is well incorporated.

Press the mixture into the bottom of a springform pan using a measuring cup or another flat surface to form a compact layer.

Place the pan on a cookie sheet and bake for 15 minutes, or until slightly golden. Set aside to cool.

Preheat your oven to 325°F.

Beat the room temperature cream cheese for about 30 seconds until smooth. Add the sugars and beat until smooth. Add the rest of the filling ingredients and mix with a hand or stand mixer until just combined, about 1 minute. Don’t overmix.

Wrap the outside of the springform pan with tin foil (double wrap to be safe) and butter the sides of the pan above the crust. Set aside.

Place a roasting pan on the middle rack of the oven. Make sure the roasting pan is large enough to hold the springform pan and tall enough to create a water bath for the cheesecake.

Set a medium pot of water to boil.

While the water is boiling, pour the filling mixture into the buttered, cooled, and foiled springform pan.

Place the cheesecake in the center of the roasting pan in the oven. Carefully pour the boiling water into the roasting pan until it comes halfway up the sides of the springform pan.

Bake at 325°F for 1 hour and 15 minutes.

After 1 hour and 15 minutes, turn off the oven and open the oven door slightly to let out some heat. Place a wooden spoon in the oven door to keep it slightly propped open. Leave the cheesecake inside for 1 more hour.

After an hour, remove the cheesecake and let it cool on a cooling rack. Once cooled, run a knife along the edges to loosen it and cover it with plastic wrap. Place it in the fridge overnight.

– Top with whipped cream before serving. Enjoy!