Pumpkin Cheesecake Pie with Graham Crust

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl until it resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
4. Bake the crust for 8–10 minutes until golden and fragrant, then set aside to cool.
5. Beat the softened cream cheese and sugar on medium speed until completely smooth and devoid of lumps.
6. Reduce speed to low and add the pumpkin puree, vanilla, pumpkin pie spice, and salt; blend until just combined.
7. Add eggs one at a time, beating on low speed after each addition just until the yellow disappears.
8. Pour the filling into the cooled crust and tap the pan firmly on the counter three times to release trapped air bubbles.
9. Place the pie on the center rack. Simultaneously, place a loaf pan filled halfway with hot water on the rack next to the pie.
10. Bake for 50–60 minutes until the edges are set and slightly puffed, but the center still has a slight jiggle.
11. Remove from oven, cool to room temperature, and chill in the refrigerator for at least 6 hours.