Directions

1. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt.
3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
4. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

PUMPKIN CHEESECAKE TIPS

How can you guarantee a smooth and creamy cheesecake?

When making cheesecake, using room temperature cream cheese and eggs is absolutely critical. Room temperature ingredients blend up smoothly so you don’t have a lumpy cake. Use a good hand or stand mixer and you’ll be set for a smooth, creamy cheesecake.

How can you prevent cracking in this pumpkin cheesecake?

Even if the recipe doesn’t call for it, our Test Kitchen recommends using a water bath for baking cheese cake. Water baths help cheesecakes bake gently and evenly, plus the steam from the hot water creates a nice humid environment for baking. Humidity while baking will help prevent dreaded cracks. Also, when mixing your batter make sure to add the eggs in last. The longer you mix the eggs, the more air you incorporate into the batter. The air can expand and then contract during baking and cooling, which can cause cracks. 

How do you serve pumpkin cheesecake?

For extra decadent cheesecake, whip up a batch of caramel sauce as a topping or try topping a slice with a dollop of coffee whiped cream for a pumpkin spice latte flavor.