1. 1

   Step 1

   Preheat the oven to 350°F (175°C).

2. 2

   Step 2

   Mix 1.5 cups graham cracker crumbs, 6 tbsp melted butter, 0.25 cup sugar, and 1 tsp cinnamon in a bowl.

3. 3

   Step 3

   Press the mixture into a 9-inch springform pan and bake for 8 minutes.

   Timer 8 min
4. 4

   Step 4

   Remove the crust from the oven and reduce the temperature to 325°F (160°C).

5. 5

   Step 5

   Beat 32 oz cream cheese and 1.5 cups brown sugar for 5 minutes until smooth.

   Timer 5 min
6. 6

   Step 6

   In a separate bowl, whisk 1 cup pumpkin puree, 4 eggs, 0.5 cup sour cream, 2 tbsp flour, 1 tsp pumpkin pie spice, and 1 tsp vanilla extract.

7. 7

   Step 7

   Add the pumpkin mixture to the cream cheese on low speed until just combined.

8. 8

   Step 8

   Pour the filling into the crust and tap the pan on the counter to release air bubbles.

9. 9

   Step 9

   Place a loaf pan filled with water next to the cheesecake in the oven.

10. 10

    Step 10

    Bake for 55 minutes until the edges are set but the center is still wobbly.

    Timer 55 min
11. 11

    Step 11

    Turn off the oven and prop the door open with a spoon; let the cheesecake cool inside for 30 minutes.

    Timer 30 min
12. 12

    Step 12

    Remove from the oven, run a knife around the edges, and chill for at least 4 hours.

    Timer 240 min

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