Pumpkin Cheesecake

Crust: Crush graham crackers into a fine sandy crumb. Add sugar, salt, and flour. While mixing, slowly add melted butter until evenly incorporated. Add parchment paper on the bottom of a 10-inch springform pan and grease the bottom and sides with butter. Add half the crust mixture into the pan. With the help of a smooth drinking glass, compress the crust into the sides of the pan. Add the remaining crust mixture and press it out to evenly fill out the bottom. Bake in the oven at 250F for 10 minutes, remove and let cool on a wire rack.

Cheesecake: Set oven to 325F. Combine cream cheese and white sugar. Beat until a smooth even mixture forms. Slowly beat in the eggs one at a time, waiting for the egg to fully incorporate before adding the next. Add the pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and cinnamon. Mix just enough to combine. Pour batter into fully cooled crust. Bake at 325F for 1 1⁄2 hours. Turn the oven off and let rest in the oven without opening the door for another hour to prevent cracking. Remove and let cool to room temperature. Cover and let chill in the fridge for at least 8 hours.