We can’t get enough of these around the office.
1 1 /2 tsp. pumpkin pie spicePlace a rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Pulse graham crackers in a food processor until fine crumbs form . Add sugar and salt and pulse just to combine. Add 1/2 cup butter and pulse until mixture is the consistency of wet sand.
Transfer crumbs to prepared pan and press firmly into bottom with a measuring cup. Bake crust until fragrant and edges are just starting to take on color, 8–10 minutes. Transfer to a wire rack and let cool.Reduce oven temperature to 275°F. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Add eggs, sugar, vanilla, and salt and beat on low speed, occasionally scraping down sides of bowl, until incorporated.
Bake cheesecake until edges are set but center still wobbles slightly when gently shaken , 40–50 minutes. Transfer to a wire rack on stovetop and let cool , about 3 hours.Cheesecake can be made 2 days ahead. Cover and chill.
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