Prep the pan: Use a 9-inch springform pan. Wrap the outside with two layers of foil to prevent leaks. Lightly grease the inside and line the bottom with parchment for easy release.
Make the crust: Crush graham crackers into fine crumbs (about 1 1/2 cups). Stir with 5 tablespoons melted butter, 2 tablespoons granulated sugar, and a pinch of salt until the mixture feels like wet sand.
Press and pre-bake: Press crumbs firmly into the bottom and slightly up the sides of the pan. Bake at 350°F (175°C) for 8–10 minutes, then let it cool while you make the filling. Reduce oven to 325°F (160°C).
Soften the cream cheese: Make sure 24 ounces (680 g) of cream cheese is at room temperature. This prevents lumps and helps everything blend smoothly.
Mix the filling base: Beat cream cheese with 3/4 cup granulated sugar and 1/2 cup brown sugar until smooth and fluffy, about 2 minutes. Scrape the bowl often.
Add flavor and structure: Mix in 1 cup pumpkin puree, 1/2 cup sour cream, 1 1/2 teaspoons vanilla, 1 tablespoon cornstarch, 1 1/2–2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Blend until just combined.
Add eggs gently: Beat in 3 large eggs one at a time on low speed. Stop when the batter looks smooth. Overmixing adds air, which can cause cracks.
Pour and smooth: Pour filling into the cooled crust. Tap the pan a few times on the counter to release bubbles. Run a spatula over the top to level.
Use a water bath (optional but recommended): Place the wrapped pan in a larger roasting pan. Pour hot water around it to reach halfway up the sides. This ensures even baking.
Bake: Bake at 325°F (160°C) for 55–70 minutes. The edges should be set, and the center should still jiggle slightly like gelatin. Don’t wait for it to be firm in the middle.
Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. This gentle cool-down minimizes cracking.
Chill completely: Remove from the oven, run a thin knife around the edge, and let it cool to room temperature. Cover and refrigerate at least 6 hours, preferably overnight.
Finish and serve: Unmold carefully. Top with lightly sweetened whipped cream (1 cup heavy cream + 2 tablespoons powdered sugar + 1/2 teaspoon vanilla, whipped to soft peaks) and a sprinkle of pumpkin spice if you like. Slice with a hot, dry knife for clean cuts.
