Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar
  • 1/2 tsp (3g) ground cinnamon
  • 24 oz (680g) cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 15 oz (425g) canned pumpkin puree
  • 3 large eggs, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 2 tsp (10g) pumpkin pie spice
  • 1 tsp (5g) vanilla extract
  • 1/2 tsp (3g) salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan using the base of a measuring cup.
  2. Bake the crust at 350°F (175°C) for 8–10 minutes until fragrant and lightly golden. Set aside to cool completely.
  3. Beat the softened cream cheese and granulated sugar on medium-low speed until completely smooth.
  4. Stir in the pumpkin puree, pumpkin pie spice, and salt until the color is uniform.
  5. Add eggs one at a time, mixing on low speed just until combined.
  6. Fold in the sour cream and vanilla extract by hand to avoid over-aerating the batter.
  7. Pour the filling over the cooled crust, smoothing the top with an offset spatula.
  8. Place the pan on a baking sheet and bake at 350°F (175°C) for 55–65 minutes.
  9. Allow the cheesecake to cool slightly, then refrigerate for at least 6 hours before serving.