Directions

Prepare the crust

1. Preheat oven to 325°F (163°C).

2. Stir together graham cracker crumbs, sugar, melted butter, and a pinch of salt until evenly moistened.

3. Press the crust firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass to smooth.

4. Bake crust for 8–10 minutes, until just set. Remove and let cool while preparing filling.

Make the filling

1. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 2–3 minutes). Scrape down the sides.

2. Add sugar and beat until fluffy and light.

3. Add eggs, one at a time, beating after each addition just until incorporated.

4. In a separate bowl, whisk together pumpkin purée, sour cream or crème fraîche, vanilla, spices, and salt.

5. In a small bowl, whisk the cornstarch with a tablespoon or two of cold water to a smooth.

6. Stir into the pumpkin mixture.

7. Pour the pumpkin mixture into the cream cheese mixture and beat on low speed until just combined. Do not overmix to avoid cracking.

Bake in a water bath

1. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water intrusion.

2. Pour the filling into the cooled crust in the springform pan.

3. Place the wrapped pan into a larger baking dish or roasting pan.

4. Carefully pour hot water into the outer pan until it comes about halfway up the sides of the springform pan (2–3 inches of water).

5. Bake at 325°F (163°C) for about 60–75 minutes, or until the center still jiggles slightly (it will firm up as it cools). If the edges look set but the center wobbles, it’s ready.

6. Turn off the oven and crack the door ajar. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then remove from bath and cool on a rack.

7. After cooling to room temperature, cover and refrigerate at least 4 hours, preferably overnight.