Ingredients

1 ¾ cups graham cracker crumbs

6 tablespoons butter, melted

2 tablespoons brown sugar

1 teaspoon pumpkin pie spice (or homemade pumpkin pie spice)

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

2 tablespoons all-purpose flour

1 cup canned pumpkin

1 teaspoon pumpkin pie spice

½ cup sour cream

1 teaspoon vanilla extract

4 large eggs

Instructions

Step 1: In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and 1 teaspoon pumpkin pie spice until the mixture resembles wet sand.

Step 2: Heavily grease the bottom and sides of a 9-inch springform pan with shortening. Press the crust mixture evenly into the bottom and slightly up the sides using a flat object like a metal measuring cup.

Step 3: Place the crust in the freezer for about 10 minutes to set while you prepare the filling.

Step 4: In a medium to large bowl, beat the cream cheese on low speed until smooth. Add sugar and flour and continue beating until well combined.

Step 5: Add canned pumpkin, 1 teaspoon pumpkin pie spice, sour cream, and vanilla extract. Mix on low speed until fully blended.

Step 6: Add eggs one at a time, mixing well and scraping down the sides of the bowl between each addition until fully incorporated.

Step 7: Wrap the outside of the springform pan with three layers of aluminum foil, covering bottom and sides thoroughly to prevent water leaks.

Step 8: Pour the pumpkin cheesecake filling into the crust-lined pan. Place the pan in a cast-iron skillet or a larger baking dish and fill with hot water until it reaches halfway up the sides of the springform pan.

Step 9: Carefully transfer to a preheated oven at 300°F (150°C) and bake for 1 hour and 40–45 minutes.

Step 10: Turn off the oven but leave the cheesecake inside for another 15–20 minutes. A slight jiggle when shaken indicates it’s done. Remove from oven and cool on the counter.

Step 11: Once at room temperature, refrigerate for at least 3 hours or preferably overnight before removing the springform pan.

Step 12: Serve each slice with a dollop of whipped cream and a light sprinkle of pumpkin pie spice, if desired.

Tips & Variations

If you don’t have pumpkin pie spice, use a homemade blend of cinnamon, nutmeg, ginger, and cloves.

For extra flavor, add a tablespoon of maple syrup or bourbon to the cheesecake filling.

Use a water bath to prevent cracks and ensure a smooth texture.

Press the crust firmly to avoid crumbling when slicing.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight, which allows the flavors to meld and the texture to set properly.

Why do I need to bake the cheesecake in a water bath?

Baking in a water bath helps regulate temperature and adds moisture around the pan, preventing cracks and creating a smooth, creamy cheesecake texture.