Ingredients

2 1/4 cups (302g) graham cracker crumbs

10 tbsp (140g) salted butter, melted

3 tbsp (42g) packed light brown sugar

1 tsp ground cinnamon

24 ounces (678g) cream cheese, room temperature

1 cup (225g) packed light brown sugar

3 tbsp (24g) all purpose flour

15 oz can pureed pumpkin

1/4 cup (58g) sour cream

1/2 tbsp vanilla extract

2 tsp ground cinnamon

3/4 tsp ground nutmeg

3/4 tsp ground cloves

1/4 tsp ground ginger

4 large eggs, room temperature

4 oz (113g) cream cheese, room temperature (for topping)

3/4 cup (180ml) heavy whipping cream, cold

6 tbsp (86g) powdered sugar

1 tsp vanilla extract (for topping)

1/2 tsp ground cinnamon (for topping)

Chopped pecans (for garnish)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

Step 2: In a small bowl, combine graham cracker crumbs, melted butter, brown sugar, and 1 teaspoon ground cinnamon. Press this mixture firmly onto the bottom and up the sides of the springform pan.

Step 3: Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to protect from water during the baking water bath and set aside.

Step 4: Reduce oven temperature to 300°F (148°C).

Step 5: In a large mixing bowl, beat the cream cheese, 1 cup brown sugar, and flour on low speed until smooth. Scrape down the sides of the bowl.

Step 6: Add pumpkin puree, sour cream, vanilla extract, and the spices (2 tsp cinnamon, nutmeg, cloves, ginger). Mix on low speed until fully combined.

Step 7: Add eggs one at a time, beating slowly and scraping the bowl after each addition to ensure even mixing.

Step 8: Pour the filling into the prepared crust, spreading it evenly.

Step 9: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the springform pan’s sides, being careful not to let water touch the top foil.

Step 10: Bake for 1 hour and 30 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center a few inches wide.

Step 11: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.

Step 12: Crack the oven door open and let the cheesecake sit for another 20 minutes.

Step 13: Remove the cheesecake and chill in the refrigerator until firm, at least 5-6 hours or overnight.

Step 14: When ready, remove the cheesecake from the pan and place it on a serving plate.

Step 15: For the topping, beat 4 oz cream cheese until smooth. Add cold heavy cream, powdered sugar, vanilla extract, and cinnamon, then whip on high speed until stiff peaks form.

Step 16: Pipe the whipped cream around the edge of the cheesecake and garnish with chopped pecans.

Step 17: Refrigerate until ready to serve.

Tips & Variations

Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.

Cover the springform pan with foil carefully to prevent water from leaking into the crust during the water bath.

For a nut-free version, omit the pecan garnish or substitute with toasted coconut flakes.

Experiment with spices by adding a pinch of cardamom or allspice for a unique twist.

FAQs

Can I make this cheesecake ahead of time?

Yes, this pumpkin cheesecake actually tastes better after resting overnight in the refrigerator, allowing the flavors to meld and the texture to firm up.

How do I prevent cracks on my cheesecake?

Mix the batter on low speed to minimize air bubbles and use a water bath during baking to keep the temperature even and prevent the cheesecake from drying out. Avoid opening the oven too often while baking.