Pumpkin Cheesecake

Gather all ingredients and preheat the oven to 350°F (177°C) and grease a 9-inch pie pan with nonstick cooking spray.

In a food processor, combine graham crackers, brown sugar, melted unsalted butter, and salt. Pulse until the mixture is evenly combined but still slightly coarse.

Press the crust mixture evenly into the prepared pie pan along the bottom and up the sides. Bake the crust for 10 minutes, remove from the oven, and allow to cool slightly. Lower oven temperature to 325°F.

In a large bowl, beat softened cream cheese using a hand mixer on medium speed until smooth.

Add the Greek yogurt, granulated sugar, and vanilla extract and beat until smooth, scraping down sides of the bowl as needed.

Now beat in pumpkin puree and pumpkin pie spice until smooth.

Quickly beat in the eggs until just combined. Avoid overmixing to keep the cheesecake creamy and prevent cracking.

Pour the filling over the baked crust and spread evenly. Bake for 35-45 minutes, or until the center is mostly set but still slightly wobbly.

Let the cheesecake cool to room temperature, then refrigerate for at least 2-3 hours or overnight before slicing.