Brown Sugar Pumpkin Cheesecake (90 Min)

Instructions:

1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 50g brown sugar, and salt in a bowl. Stir in melted butter until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 8–10 minutes until fragrant and golden, then set aside to cool completely.
3. In a large bowl, beat softened cream cheese, 150g brown sugar, granulated sugar, and cornstarch on medium speed for 3–5 minutes until pale and fluffy.
4. Reduce mixer speed to low and blend in the sour cream, pumpkin purée, pumpkin pie spice, and vanilla extract.
5. Add eggs one at a time, mixing on low speed only until the yellow streaks disappear. Avoid over-mixing to prevent incorporating air.
6. Pour the filling over the cooled crust and smooth the top. Bake according to your preferred cheesecake settings (typically 60 minutes or until edges are set with a slight jiggle in the center).
7. Allow the cheesecake to cool to room temperature before refrigerating for at least 6 hours to fully set.