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1
To make the Crust: Preheat the oven to 350u00b0F.
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2
Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (The idea is to make it watertight). This is very important or you will have a soggy crust.
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3
Combine the graham crackers, sugar, and cinnamon in a food processor.
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4
Process until the graham crackers are very finely ground.
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5
Drizzle the melted butter over.
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6
Pulse until the crumbs begin to stick together.
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7
Press the crumbs over the bottom (not the sides) of the prepared pan.
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8
Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
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9
Transfer to a wire rack and cool while preparing the filling.
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10
To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
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11
Beat the eggs one at a time.
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12
Add the pumpkin and the remaining ingredients.
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13
Beat just until mixed.
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14
Pour the filing into the prepared crust.
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15
Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
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16
To bake and serve: Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
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17
Transfer the cheesecake to a wire rack to cool.
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18
Cover and refrigerate the cake overnight.
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19
Use a knife to cut around the side of the pan to loosen the cheesecake.
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20
Release the pan sides, cut the cheesecake into wedges, and serve.
