ingredients
330 grams crushed Graham crackers (from 14 sheets)
80 grams packed light-brown sugar
7 tbsp salted butter , melted
3 pkgs (200 gr each) cream cheese, softened (I recommend using Philadelphia)
200 grams packed light-brown sugar
100 gram granulated sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
330 gram pumpkin puree
1 1/2 tsp vanilla extract
2 large eggs
3 large egg yolks
instructions
To prepare crust:
Preheat oven to 175 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar).
Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 22 cm spring-form pan coming within about 2 cm of the top edge.
Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 160 degrees.
To prepare filling
In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds.
Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine.
Lift and tap mixing bowl against the counter several times to release air bubbles from mixture.
Pour mixture into graham cracker crust and bake in preheated oven (160 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door).
Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours.
Slice and drizzle each serving with salted caramel sauce then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.
necessities
large mixing bowl, electric hand mixer, 22 cm spring-form