Pumpkin Spice Cheesecake

Step 1

Preheat oven to 325°F and wrap the outside of a 9-inch springform pan in foil.

Step 2

Mix the crushed graham crackers with the melted butter and press into the bottom of the pan; bake for 8-10 minutes, then set aside to cool.

Step 3

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

Step 4

Beat in the pumpkin puree, cinnamon, ginger, and salt until fully combined.

Step 5

Add the eggs one at a time, beating on low speed after each addition just until incorporated.

Step 6

Pour the filling over the cooled crust and smooth the top.

Step 7

Place the springform pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.

Step 8

Bake for 60-70 minutes, until the edges are set but the center still jiggles slightly.

Step 9

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Step 10

Remove from the water bath, cover, and refrigerate for at least 4 hours before releasing from the pan and slicing.