Ingredients
Method
Make the Crust
- Preheat the oven to 350°F. If using whole graham crackers, pulse them in a food processor until they become fine crumbs. You should have about 1 1/2 cups of crumbs.
- In a medium bowl, combine the graham crumbs, granulated sugar, cinnamon, and melted butter with a spoon. Press the mixture firmly into the bottom and about 1/2 inch up the sides of a 9-inch springform pan with 3-inch-high walls. Set the pan on a foil-lined baking sheet and bake for 8 minutes. Let the crust cool completely to room temperature before adding the filling.
Make the Pumpkin Cheesecake
- Lower the oven temperature to 325°F. Using a stand mixer fitted with the paddle attachment, beat the cream cheese and brown sugar on medium speed until light, fluffy, and completely smooth; this takes about 5 minutes. Stop the mixer once to scrape down the sides and bottom of the bowl so no cream cheese chunks remain.
- In a separate bowl, whisk the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until smooth and fully blended. Add this pumpkin mixture to the cream cheese mixture and mix on low speed just until evenly combined, scraping down the bowl as needed. Do not overmix.
- Pour the filling into the cooled crust and firmly tap the springform pan on the counter 15 times to release air bubbles. Place a loaf pan half-filled with hot water on the bottom rack and set the cheesecake on the center rack. Bake at 325°F for 50 to 60 minutes, until the edges are set and the center 3 inches gently jiggle when the pan is shaken. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 30 minutes. If you have a gas oven, leave the door closed because gas ovens cool faster.
- Remove the cheesecake from the oven and immediately run a thin knife around the edge of the pan to release tension. Cool on a wire rack until room temperature, about 2 hours. Wrap the pan tightly in plastic wrap and refrigerate for at least 4 hours or overnight. When ready to serve, release and remove the springform ring, slice the cheesecake, and finish each slice with optional toppings.
Nutrition
Notes
Bring the cream cheese, eggs, and sour cream to room temperature before starting so the filling mixes smoothly and without lumps.
Use pure pumpkin puree, not pumpkin pie filling; if you only have pumpkin pie mix, use the same amount but omit the pumpkin pie spice and reduce the brown sugar to 1 cup.
If a traditional water bath feels tricky, place the cheesecake on the center rack and set a loaf pan of hot water on the lower rack; the steam will help prevent cracks.
Do not open the oven while baking until the minimum time has passed; a sudden draft can crack the top.
The cheesecake is ready when a 3-inch circle in the center still wobbles slightly. It will set completely as it cools and chills.
For clean slices, dip a large knife in hot water, wipe it dry, then slice; repeat between cuts.
Make ahead: bake and cool the cheesecake, wrap tightly, and refrigerate for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before topping and serving.