Pumpkin Cream Cheese Cheesecake Recipe

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Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly.
In a medium bowl, combine 1 ½ cups graham cracker crumbs, 2 tablespoons sugar, and 6 tablespoons melted butter. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes until lightly golden. Let cool.
In a large bowl, beat 2 (8-ounce) packages of cream cheese until smooth. Gradually beat in 1 cup granulated sugar and 1 teaspoon vanilla extract until well combined.
Beat in 2 large eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together 1 cup pumpkin puree, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground cloves.
Gently fold the pumpkin mixture into the cream cheese mixture until just combined. Do not overmix.
Pour the pumpkin cream cheese filling over the prepared crust.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Remove from oven and let cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Optional: Garnish with whipped cream and a sprinkle of cinnamon before serving.

For a smoother crust, pulse graham crackers in a food processor until fine crumbs form.
Ensure cream cheese is at room temperature for a smoother filling.
Overmixing the filling can lead to cracks in the cheesecake.
Chilling the cheesecake thoroughly is crucial for the best texture and flavor.
This cheesecake can be made up to 2 days in advance and stored, covered, in the refrigerator.