Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 24 oz cream cheese, softened
  • 15 oz pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt until the mixture resembles wet sand.
  3. Firmly press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
  4. Bake the crust for 8–10 minutes until nutty and slightly golden. Set aside to cool.
  5. Beat the softened cream cheese and sugar on medium-low speed until smooth and free of lumps.
  6. Mix in the pumpkin puree, pumpkin pie spice, salt, and vanilla until the color is uniform.
  7. Stir in the sour cream until fully combined.
  8. Add eggs one at a time, mixing on the lowest speed just until the yellow disappears.
  9. Wrap the outside of the springform pan in two layers of heavy-duty foil to waterproof it.
  10. Place the pan in a roasting pan, fill with hot water to create a water bath, and bake for 60 minutes.
  11. Allow the cheesecake to cool, then chill in the refrigerator for 6 hours before serving.