Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of the prepared springform pan.
• Bake crust for 10 minutes. Remove from oven and let cool slightly.
• In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in pumpkin puree, eggs, and vanilla extract until just combined.
• Stir in pumpkin pie spice, cinnamon, and nutmeg.
• Pour filling over the cooled crust.
• Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven, crack the door open, 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. Chill in the refrigerator for at least 4 hours, or preferably overnight.
• Run a knife around the edge of the pan before releasing the sides of the springform pan. Serve chilled.