1 ½ cups graham cracker crumbs (about 11 crackers, finely ground using a food processor)
2 Tbsp. sugar
4 Tbsp. unsalted butter, melted
4 (8-oz.) packages Neufchatel cream cheese, softened
1 Tbsp. vanilla extract
1 ¼ cups light brown sugar
2 Tbsp. flour
1 (15-oz.) can pumpkin puree
2 tsp. pumpkin pie spice
½ tsp. salt
4 large eggs
Preheat the oven to 350.
To make the crust, mix together ground graham cracker crumbs, sugar, and butter in a medium mixing bowl. Press into the bottom of a 9-inch springform pan and bake until golden around the edges, about 10-12 minutes.
To make the filling, use an electric mixer to beat cream cheese, vanilla, and sugar on low speed setting until smooth. Add the flour and mix well, but be careful not to over mix or the top of your pie may crack. Add pumpkin puree, pumpkin pie spice, and salt, mixing together until filling is smooth. Add the eggs one at a time, mixing each one in completely before adding the next.
To create the pie, place the springform pan on a baking sheet and pour filling into the pan. Place the pan into the oven and turn down the heat to 300. Bake for 45 minutes, then turn off the oven and allow the cheesecake to stay in the oven for an additional 2 hours. Do not open the oven or the top may crack. After 2 hours, take out the pie and let it cool completely. Then place it in the refrigerator until it is firm (about 4 hours). Remove the springform pan before serving.