Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 cup all-purpose flour
  • 0.5 cup brown sugar, packed
  • 0.5 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 cup pumpkin puree
  • 0.25 cup neutral oil
  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • 1.5 tsp pumpkin pie spice
  • 0.25 cup heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 8 minutes, then cool completely.
  2. In a medium bowl, whisk together the flour, brown sugar, baking soda, and 1 tsp pumpkin pie spice. Stir in 0.5 cup pumpkin puree and oil until a thick cake batter forms. Spread evenly over the cooled crust.
  3. In a stand mixer, beat the cream cheese and granulated sugar until completely smooth. Add 1 cup pumpkin puree, cornstarch, 1.5 tsp pumpkin pie spice, vanilla, and heavy cream. Mix until combined.
  4. Add eggs one at a time to the cheesecake mixture, beating on low speed just until incorporated to avoid adding excess air.
  5. Pour the cheesecake filling over the cake layer. Bake at 350°F (175°C) for 50-55 minutes until the edges are set but the center still has a slight jiggle.
  6. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Transfer to a wire rack to cool completely, then refrigerate for at least 6 hours before serving.