Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp (3g) ground cinnamon
  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tbsp (15ml) vanilla bean paste
  • 15 oz (425g) pumpkin puree
  • 3 large (150g) eggs, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 1 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) salt

Instructions:

  1. Mix graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press the mixture firmly into the bottom of a 9 inch springform pan using the base of a measuring cup.
  2. Bake the crust at 325°F (165°C) for 10 minutes until it smells toasted and fragrant, then let it cool completely.
  3. Beat the softened cream cheese and sugar on medium speed until smooth and the vanilla bean paste is fully integrated.
  4. Switch your mixer to low speed and stir in the pumpkin puree, pumpkin pie spice, and salt. Note: Low speed prevents the batter from inflating
  5. Add eggs one at a time, mixing on the lowest setting only until the yellow streaks disappear.
  6. Fold in the sour cream using a spatula to keep the batter dense.
  7. Pour the filling over the cooled crust, smoothing the top with a spoon.
  8. Bake at 325°F (165°C) for 55-65 minutes until the edges are set but the center has a gentle jiggle.
  9. Turn off the oven and prop the door open slightly. Let the cake sit inside for 30 minutes to cool gradually.
  10. Remove from the oven and refrigerate for at least 6 hours before serving.