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1
Position the oven racks in center and lower third of your oven.
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2
Fill a roasting pan about half full of water and place on the lower rack.
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3
This will create a moist environment for the cheesecake and help prevent cracking.
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4
Preheat the oven to 325 degrees F.
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5
Coat a 9-inch springform pan with nonstick cooking spray.
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6
Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine.
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7
Add the butter and two tablespoons of water and pulse until moistened.
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8
Press into the bottom of the prepared springform pan.
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9
Bake until set and golden brown, about 10 minutes.
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10
Cool completely.
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11
Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl.
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12
Beat, with an electric mixer on medium speed, until smooth and fluffy.
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13
Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended.
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14
Add the pumpkin, flour, vanilla and pumpkin pie spice.
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15
Reduce the mixer speed to low and beat until just combined.
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16
Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.
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17
Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface.
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18
Place the cheesecake on the center rack in the oven.
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19
Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes.
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20
Turn the oven off and crack the door open.
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21
Let sit in the oven for 15 minutes and then transfer to a wire rack to cool.
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22
Run a thin sharp knife between the cheesecake and then pan to release the sides.
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23
Cool completely and then chill until cold, at least 4 hours, or overnight.
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24
Before serving, remove the cheesecake from the refrigerator and release the sides of the pan.
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25
Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds.
