Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 15 oz canned pumpkin puree
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp salt
  • 1 cup sour cream, full fat
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. Combine cracker crumbs, sugar, and cinnamon in a bowl.
  2. Pour in melted butter and stir until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of the springform pan using the back of a spoon.
  4. Bake at 350°F (175°C) for 8-10 minutes until fragrant and mahogany-colored. Let cool completely.
  5. Beat the softened cream cheese and sugar on low speed until smooth and creamy.
  6. Stir in the pumpkin puree, cinnamon, ginger, cloves, and salt until just combined.
  7. Add eggs one at a time, mixing on the lowest setting after each addition just until the yellow disappears.
  8. Stir in vanilla extract with a spatula to avoid over-mixing.
  9. Pour the batter over the crust and bake.
  10. Prepare the topping by mixing sour cream, sugar, and vanilla; spread over the cooled cheesecake before chilling for 6 hours.