Pumpkin Yogurt Cheesecake

Ingredients:

• 2 tablespoons melted butter
• 8 large graham crackers
• 1/3 cup and 1 tbsp granulated sugar
• 350 g of cream cheese at room temperature
• 0.5 cup cane sugar
• 0.5 tsp salt
• 2/3 cup plain yogurt
• 3 large eggs at room temperature
• 450 gr. pumpkin puree
• 2 tbsp. flour
• 1 tbsp. pumpkin pie spices (This spice mix usually includes ground cloves, cinnamon, ginger and nutmeg)
• 1 tbsp vanilla extract
• 2 tablespoons powdered sugar

Preparation:

1. Position the oven racks in the middle and lower thirds. Fill a skillet or baking dish about halfway with water and place it on the bottom rack. Preheat the oven to 325°F (160°C). Grease the sides and bottom of a 9-inch round baking dish with a removable bottom with oil using a pastry brush and set aside.
2. Place the graham crackers and 1 tablespoon of granulated sugar in a food processor and pulse until crumbs form. Add the butter and 1 tablespoon of water and pulse again to moisten the graham cracker crumbs. Press the mixture into the prepared pan. Bake on the middle rack until golden and firm, 10-12 minutes. Let cool completely.
3. In a large bowl, beat the cream cheese, cane sugar, salt, and the remaining 1/3 cup granulated sugar with an electric mixer on medium speed until smooth and silky. Reduce the mixer speed to low and beat in the yogurt and eggs until combined. Then fold in the pumpkin puree, flour, pie spice, and vanilla extract. To ensure all ingredients (including those in the bottom of the bowl) are combined, fold in with a spatula.
4. Pour the batter into the pan over the graham cracker crust and tap the pan on the work surface to release any air bubbles. Bake the cheesecake on the center rack until the center is almost cooked through, 50-60 minutes. Turn off the oven and open the door. Let the cheesecake sit in the oven for 15 minutes, then transfer the pan to the rack. Run a thin, sharp knife between the cheesecake and the pan to make it easier to remove the sides. Let cool completely, then refrigerate for 4 hours to overnight. Cut a knife into the sides to release the cheesecake from the sides, and remove from the pan. Dust with powdered sugar before serving.