Crafting the Crust

Let’s start with a super easy Graham cracker crust. Simply grab your food processor or a large plastic bag if you prefer to crush the crackers by hand. Add 13 Graham crackers (or around 200 grams) to the bowl, but feel free to use other crispy cookies like ginger snaps or biscoff. Then, add in ¼ cup of firmly packed brown sugar, ½ teaspoon of cinnamon, and a pinch of salt for good measure. Whisk it all together until you have a nice crumbly mixture.

Next, drizzle in 4 tablespoons (or roughly 60 grams) of regular butter. If you’re using salted butter, skip the pinch of salt from earlier. Mix it all up until you have a well-combined concoction. Now, pour this delicious crust into your springform pan. You can use any size you prefer, but a 10-inch pan is recommended for a nice, thick cheesecake. Press the mixture down firmly with anything flat-bottomed.

Baking the Crust

It’s time to bake the crust! Preheat your oven to 350°F (175°C). Pop the crust into the oven for about 10 minutes, or until it turns golden and releases a heavenly aroma. Once it’s ready, set it aside to cool while we prepare the filling.

Whipping Up the Filling

For the creamy filling, you’ll need 4 packages of room temperature cream cheese (2 pounds in total) and ¾ cup of sour cream. Let them cream together with the whisk attachment until smooth and well combined. Don’t rush this step; it’s crucial to achieve that perfect silky mouthfeel and prevent cracks.

Now it’s time to sweeten things up. Add 1 cup of granulated sugar and 150 grams of packed dark brown sugar (use your fingers to sprinkle it in). To enhance the flavor, sprinkle in some salt (around ½ teaspoon). Make sure everything is mixed thoroughly to dissolve the sugars. Scrape the bowl down occasionally to ensure a smooth and lump-free mixture.

Now, it’s time for the eggs. Add 5 room temperature eggs one at a time, making sure each egg is fully incorporated before adding the next. To prevent lumps, sprinkle in 2 tablespoons of flour using a small sifter. Finally, add 1 cup of pumpkin puree and your favorite fall spices, like ½ teaspoon of cinnamon, ¼ teaspoon each of ginger, allspice, and cardamom, and a quarter teaspoon of freshly ground nutmeg.

Mix everything together until smooth and fragrant. Add 2 teaspoons of vanilla extract with pumpkin spices for an extra flavor boost. Give it a final scrape, and let it run on low speed for a couple of minutes to ensure a perfect texture.

Baking the Cheesecake

Prepare a water bath by placing your springform pan inside a deep roasting dish. Pour the batter into the pan, taking care not to spill. If you have extra batter, you can make mini cheesecakes in smaller ramekins or springform pans. Don’t pour hot water into the pan just yet—wait until it’s in the oven.

Bake the cheesecake in a preheated 300°F (150°C) oven for approximately 1 hour and 20 minutes. Afterward, turn off the oven but leave the cheesecake inside with the door closed for another hour. This slow baking process ensures a smooth and crack-free top. Finally, remove the cheesecake from the oven and let it cool completely.