Tool

• 9″ springform pan

• Mixing bowls

• Electric hand or stand mixer

• Roasting pan

• Wide aluminum foil

Ingredients

Crust

• 10 full sheets graham crackers (170g)

• ¼ cup unsalted butter, melted (56g)

• ¼ cup granulated sugar (50g)

• ½ teaspoon ground cinnamon

Filling

• 3 (8‑oz/226g) blocks cream cheese, room temp

• ¾ cup granulated sugar (150g)

• ½ cup packed light brown sugar (110g)

• ½ teaspoon salt

• 4 large eggs, room temp

• 1 cup pumpkin purée (244g)

• ½ cup sour cream, room temp (120g)

• 2 teaspoons vanilla extract

• 1½ teaspoons pumpkin pie spice

• 2 tablespoons all‑purpose flour

• Whipped cream for serving (optional)

Direction

Make the Crust

1. Preheat oven to 350°F. Wrap the bottom of a 9″ springform pan tightly with wide heavy‑duty foil, bringing it up the sides.

2. Pulse graham crackers in a food processor until fine crumbs form. Add sugar and cinnamon; pulse to combine.

3. While pulsing, stream in melted butter until mixture resembles wet sand.

4. Press crumbs firmly into the bottom and about 2″ up the sides of the pan.

5. Bake 10–15 minutes, until fragrant and edges darken slightly. Cool while preparing filling.

Make the Filling

1. Reduce oven temperature to 300°F.

2. In a large bowl or stand mixer with whisk attachment, beat cream cheese on medium until smooth, about 1 minute.

3. Add granulated sugar, brown sugar, and salt; mix until creamy. Scrape bowl.

4. Add eggs one at a time, mixing gently between each addition.

5. Add pumpkin purée, sour cream, vanilla, and pumpkin pie spice. Sprinkle flour over top.

6. Mix on low just until incorporated. Scrape bowl and give one final gentle mix.

7. Pour batter into the baked crust.

Bake the Cheesecake

1. Place the springform pan inside a large roasting pan.

2. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.

3. Bake for about 1 hour, until edges are set but the center still has a slight wobble.

4. Turn off the oven and leave the cheesecake inside for 1 hour, door closed.

5. Remove from oven, lift cheesecake out of the water bath, and cool completely on a wire rack.

6. Cover with a towel or paper towel, then refrigerate overnight or at least 6 hours.

7. Run a knife around the edge before releasing the springform. Garnish with whipped cream or serve plain.

Notes

• Covering with a paper towel prevents condensation from marring the surface.

• Plastic wrap over the towel keeps the cheesecake from drying out or absorbing fridge odors.

Nutrition

(per slice)

Calories: 437 • Carbs: 41g • Protein: 7g • Fat: 28g • Saturated Fat: 16g • Cholesterol: 135mg • Sodium: 382mg • Fiber: 1g • Sugar: 32g • Vitamin A: 4203IU • Calcium: 100mg • Iron: 1mg