(3) 8 oz packages of cream cheese, cut into cubes and VERY soft
1/2cupsfull-fat Greek yogurt
3large eggs + 2 egg yolks
(1) 15 oz can of pumpkin puree
3tablespoonall purpose flour
1 1/2teaspoonsvanilla extract
For the Graham Cracker Crust:
2cupsgraham crackers, pulsed into crumbs
Preheat oven to 325 degrees (F).
In the body of a blender combine graham crackers, cinnamon, ginger, salt, and sugar. pulse until the crackers have been completely pulsed to crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
Beat cream cheese and greek yogurt in a blender until smooth. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don’t over mix!
Pour filling into crust, and spread evenly. Wrap the bottom of the pan in foil (I recommend doing a few diligent layers here; none wants a wet crust).
Place the pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free.
Place pan in the oven and cook cheesecake for 1 hour and 40 minutes. Turn oven off and let the cheesecake sit for 45 minutes inside the oven. The cheesecake should be still slightly wiggly. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours. When ready to serve, top with a dollop of whipped cream and enjoy!