Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces (3 blocks) full-fat cream cheese, room temperature
- 1 cup granulated sugar (for filling)
- 1/4 cup light brown sugar, packed
- 15 ounces (1 can) pure pumpkin puree (not pie filling)
- 1/2 cup full-fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture looks like wet sand. Press the crumbs firmly into the bottom and one inch up the sides of the springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely. Wrap the outside of the cooled pan tightly in two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath later.
- In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, and brown sugar on medium speed until perfectly smooth and creamy. Add the pumpkin puree, sour cream, vanilla, cinnamon, ginger, cloves, nutmeg, and salt. Mix again until fully combined, scraping down the sides of the bowl often. Reduce the mixer speed to low and add the eggs one at a time, mixing just until the yellow disappears. Pour the batter over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with one inch of hot water. Bake for 70 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for one hour to cool gradually; this prevents cracking. Remove the pan from the water bath, take off the foil, and let it cool to room temperature on a wire rack. Cover and refrigerate for at least 6 hours, or ideally overnight. To plate, run a thin knife around the edge of the pan before releasing the springform ring. Slice with a warm, clean knife and serve each piece with a generous dollop of whipped cream and a sprinkle of cinnamon.
- Cook Time: 1 hour 45 minutes