Pumpkin Cheesecake

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the crumbs are fully coated with butter.
   • Press the mixture into the bottom of a 9-inch springform pan, creating an even layer for the crust.
   • Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
   • Add in the pumpkin puree, vanilla extract, and spices (cinnamon, ginger, nutmeg, and cloves), then mix until combined.
   • Add the eggs one at a time, beating on low speed after each addition. Make sure not to overmix.
   • Stir in the flour until just combined.
3. Assemble & Bake:
   • Pour the cheesecake filling over the pre-baked crust and spread it out evenly.
   • Bake in the preheated oven for 50-60 minutes. The cheesecake is done when the center is slightly jiggly but set.
   • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
   • Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
4. Optional Whipped Cream Topping:
   • Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
   • Spread or pipe over the top of the chilled cheesecake before serving.