Equipment 10″ springform pan Roasting pan Foil Ingredients For the Crust 13 Graham Crackers 200g 4 tbsp unsalted butter 56g, melted 1/4 cup sugar 24g 1/2 tsp cinnamon 1g For the Cheesecake 2 pounds cream cheese 1.13kg, room temperature, 4 packages 1/2 tsp salt 1 cup sugar 200g 3/4 cup brown sugar 150g 2 tsp vanilla extract 10mL 5 eggs large, room temperature 2 tbsp all-purpose flour 1 cup pumpkin purée 225g 3/4 cup sour cream 1/2 tsp ground cinnamon 2g 1/4 tsp nutmeg freshly grated if possible 1/4 pinch ginger 1/4 tsp allspice optional 1/4 tsp cardamom optional Instructions For the Crust: Preheat oven to 350F. Add Graham crackers to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in
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