Notes: You can swap the crumbs for any hard cookie crumbs. Gingersnaps or chocolate crumbs would also be fabulous! The tin foil is to catch any butter leaks through the cracks in the springform pan.
Notes: Ensure the cream cheese is at room temperature to get a smooth consistency. Use pure pumpkin puree, not pumpkin pie filling. If you don’t have pumpkin pie spice, you can swap it for ground cinnamon with a pinch of nutmeg, ginger, and/or cloves.
Notes: Bake just until the top is set and dry but there’s still a jiggle in the center. The cheesecake will continue to set from residual heat. Avoid opening the oven door while it sits. Chilling overnight is best for the cheesecake to set completely.