Cheesecake for Thanksgiving with Pumpkin

Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool.
3. Beat softened cream cheese and sugar on medium-low speed until smooth. Stir in pumpkin puree, cinnamon, ginger, cloves, and salt.
4. Add eggs one at a time, mixing on the lowest speed just until combined to avoid incorporating too much air.
5. Pour filling over the pre-baked crust and smooth the top. Wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil.
6. Bake for 55–65 minutes until the edges are set but the center 2 inches still wobble slightly.
7. Turn off the oven and prop the door open slightly with a wooden spoon; let the cheesecake sit inside for 30 minutes.
8. Remove from oven, cool completely on the counter, then refrigerate for at least 6 hours.