📖 Instructions

1. Get started by preheating your oven to 350°F (175°C). Yep, even before you start gathering ingredients. This ensures your oven is at the right temperature when the cheesecake is ready to bake, leading to a more even and consistent result. Trust me on this one; I forgot once, and the texture was off. Also, wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. This prevents water from seeping in during the water bath.
2. Let's make the crust! In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 5 tablespoons of melted unsalted butter, and 1/4 cup of granulated sugar. Press this mixture firmly into the bottom of the prepared springform pan. A flat-bottomed measuring cup works wonders for creating an even crust. Bake for 8 minutes. This pre-baking helps the crust set and become more flavorful.
3. For the cheesecake filling, in a large mixing bowl, beat 24 ounces of cream cheese (make sure it's at room temperature!) with an electric mixer until smooth. Seriously, no lumps allowed! Add 1 1/4 cups of granulated sugar and continue beating until well combined. It might take a few minutes, but patience is key. Beat in 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/8 teaspoon of ground cloves. Pumpkin spice magic, right here!
4. In a separate bowl, whisk together 1 1/2 cups of pumpkin puree and 3 large eggs. Gently fold this into the cream cheese mixture until just combined. Be careful not to overmix, as this can incorporate too much air and cause the cheesecake to crack during baking.
5. Pour the cheesecake filling over the pre-baked crust. Tap the pan gently on the counter to release any air bubbles. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents cracking.
6. Bake for 70-80 minutes, or until the edges are set but the center still has a slight jiggle. Don't be tempted to open the oven door during baking, as this can cause the cheesecake to collapse. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. This slow cooling process is crucial for preventing cracks.
7. After cooling in the oven, remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Chilling the cheesecake allows the flavors to meld together and the texture to firm up.
8. Once chilled, gently remove the sides of the springform pan. If desired, garnish with whipped cream and a sprinkle of cinnamon before serving. And there you have it—Pumpkin Spice Cheesecake Ecstasy! Enjoy every single bite!