Preheat oven to 350°F, and line the outside of a 9-inch springform pan with aluminum foil.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Pour the cracker mixture into the bottom of the springform pan, and use the bottom of a heavy glass or ramekin to press into an even layer and up the sides about ½ an inch to 1-inch.
1 ½ cups graham cracker crumbs, 6 tablespoons unsalted butter, 1 tablespoon granulated sugar
Bake for 8 - 10 minutes. Remove and allow to cool completely before adding the pumpkin filling.
Cheesecake Filling
Reduce the oven temperature to 325°F degrees.
Use an electric mixer to beat the cream cheese until smooth. Add the sugar and mix until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
28 ounces block-style cream cheese, 2 ½ cups granulated sugar
Next, add the sour cream, and continue to mix on low speed. Finally, add the eggs, pumpkin, vanilla, pumpkin pie spice, and salt. Pour the mixture over the cooled crust.
⅓ cup sour cream, 6 large eggs, 15 ounces canned pumpkin purée, 2 tablespoons pure vanilla extract, 2 tablespoons pumpkin pie spice, ¼ teaspoon kosher salt
Bring a pot of water to boil, and transfer the cheesecake (springform pan with filling) to a large roasting pan. Carefully pour the hot water around the springform pan making sure not to splash water onto the cheesecake.
Bake:
Carefully transfer the pan to the oven and bake for 1 hour 45 minutes until the sides are set and the center jiggles slightly. (The time will vary depending on how your oven bakes.)
Turn the oven off, and leave cheesecake in the oven for an additional hour.
After 1 hour, remove the cheesecake from the oven, and transfer it from the roasting pan to a cooling rack. Let the cheesecake cool for an additional hour on the cooling rack.
After the cheesecake cools at room temperature for 1 hour, transfer it to the refrigerator to finish cooling for at least 8 hours or overnight.
Serve:
When ready to serve, unlock the springform pan and carefully remove the outer ring. Cut into individual slices, and top with whipped cream.
See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pumpkin cheesecake. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.