1 1/2 cups graham crackers, crushed
1/3 cup butter, melted
Combine graham cracker crumbs with butter. Press evenly into a 9-inch spring form pan. Bake at 325F for 10 minutes. Remove from the oven and pour in the cream cheese mixture.
3 cups cream cheese, room temperature
1 1/2 cup brown sugar
2 cups pumpkin puree
1 cup sour cream
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
3/4 tsp. nutmeg
Whip room temperature cream cheese and sugar until creamy. Add in the rest, beat well to combine. Pour into the baked graham cracker crust. Bake at 325F for 50 minutes. Until the edges are set but the center is still jiggly. Turn off the heat but leave the cheesecake in the oven. Prop the oven door open about 2 inches and leave until the oven has cooled off (about 3 hours.) Place cheesecake into the fridge and chill 12 hours before serving.