Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs with melted butter until evenly coated, then press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes to set the crust, then remove and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2-3 minutes. Add granulated sugar and continue beating until well combined and fluffy.
- Incorporate the canned pumpkin and vanilla extract into the cream cheese mixture, mixing on low speed until fully blended and smooth. The mixture should have a pumpkin-orange hue and a silky texture.
- Add eggs one at a time, beating on low after each addition, until fully incorporated. The batter will become richer and slightly thicker.
- Stir in the smoked cinnamon and salt, folding gently with a spatula to evenly disperse the aromatic spice throughout the mixture.
- Pour the batter over the cooled crust in the springform pan, spreading it out smoothly with a spatula for an even top.
- Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes, or until the edges are set but the center still slightly jiggles when shook gently.
- Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool inside for about an hour to prevent cracking and to develop a gentle crack-free surface.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight until fully set and firm.
- Gently run a knife around the edges of the springform before unlatching it. Remove the sides carefully to reveal the smooth, pumpkin-colored surface of the cheesecake.
- Slice the cheesecake with a sharp knife, serve with a sprinkle of smoked cinnamon or whipped cream if desired. Enjoy the rich, creamy texture with its deep fall flavors.
Notes
For best flavor, prepare the cheesecake a day ahead to allow the spices to fully meld.