Ingredients:

  • 1.5 cups (180g) gluten-free graham cracker crumbs
  • 0.25 cup (55g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 0.5 tsp (3g) ground cinnamon
  • 24 oz (680g) full-fat cream cheese
  • 1 cup (200g) granulated sugar
  • 15 oz (425g) canned pumpkin puree
  • 3 large (150g) eggs
  • 1 tsp (5ml) vanilla extract
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 0.25 tsp (1g) ground cloves
  • 0.25 tsp (1g) salt

Instructions:

  1. Combine the gluten-free graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup until flat and even.
  3. Bake the crust at 350°F (175°C) for 8 minutes, then set aside to cool.
  4. Beat the softened cream cheese and sugar on medium speed until the mixture is silky and uniform.
  5. Reduce speed to low and stir in the pumpkin puree, vanilla, cinnamon, ginger, cloves, and salt. Scrape the sides of the bowl to ensure no lumps remain.
  6. Add eggs one at a time, mixing on the lowest speed just until incorporated to prevent air bubbles.
  7. Pour the filling over the pre-baked crust and smooth the top with a spatula.
  8. Bake at 325°F (160°C) for 55–65 minutes until the edges are set and the center has a slight wobble.
  9. Turn off the oven and prop the door open slightly for 30 minutes to allow the cake to cool gradually.
  10. Remove from the oven and let reach room temperature on the counter, then refrigerate for at least 4 hours.