Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) brown sugar
  • 1/4 tsp (1.5g) salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (115g) Greek yogurt, plain and strained
  • 3/4 cup (150g) granulated sugar
  • 15 oz (425g) 100% pure pumpkin purée
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 tsp (10g) ground cinnamon
  • 1/2 tsp (2.5g) ground ginger
  • 1/4 tsp (1.25g) ground cloves
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, melted butter, brown sugar, and salt in a bowl until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to ensure an even, compacted layer.
  4. Bake the crust for 8–10 minutes until the edges are fragrant and golden. Remove and let cool completely.
  5. In a large bowl, beat the softened cream cheese and sugar on medium-low speed until smooth and creamy, avoiding over-beating to prevent air bubbles.
  6. Mix in the Greek yogurt and pumpkin purée until the color is a uniform, vibrant orange.
  7. Blend in the cinnamon, ginger, cloves, salt, and vanilla extract until the spices are fully incorporated.
  8. Add eggs one at a time, mixing on low speed just until combined.
  9. Pour the filling over the cooled crust and smooth the top with a spatula.
  10. Bake for 60 minutes or until the edges are set and the center has a slight jiggle.
  11. Allow the cheesecake to cool at room temperature before refrigerating for at least 6 hours.