As you embark on this baking adventure, imagine you’re right here in my cozy kitchen, with the sound of waves crashing in the distance.

1. Preheat your oven to 325°F. Grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until well blended. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy, around 2 minutes.
4. Gradually add 1 cup sugar and vanilla extract, beating until well incorporated.
5. Add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix; this was a lesson learned from my mother’s gentle hand.
6. Stir in the pumpkin puree and spices, blending until smooth.
7. Pour the filling over the crust, spreading evenly with a spatula.
8. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Remember, a perfect cheesecake will firm up as it cools.
9. Turn off the oven and let the cheesecake sit inside for an hour with the door slightly ajar. This step ensures a crack-free surface, a secret Nonna shared with me on one of our quiet baking afternoons.
10. Remove the cheesecake from the oven and cool to room temperature before refrigerating for at least 4 hours or overnight.