1-First Step: Begin by preheating your oven to 350 degrees Fahrenheit. Position your oven racks so one is at the bottom and one is in the middle. This setup allows you to create a water bath, which is crucial for a creamy texture. Next, take a 9-inch springform pan and coat the inside generously with nonstick cooking spray. To ensure your cake releases easily, line the bottom and the sides of the pan with parchment paper. This extra step helps prevent sticking and reduces the risk of cracks.

2-Second Step: For a crust that packs a punch of flavor, we are going to brown the butter. Place half a cup of unsalted butter in a saucepan over medium heat. Let it melt and continue cooking until it foams and smells nutty, with golden brown bits at the bottom. Remove it from the heat and let it cool slightly so it does not cook the crumbs when mixed.

3-Third Step: In a medium bowl, combine the graham cracker crumbs, light brown sugar, cinnamon, and a pinch of salt. Pour the slightly cooled browned butter over the dry ingredients and stir until everything is evenly moistened. The mixture should resemble wet sand.

4-Fourth Step: Press the crumb mixture firmly and evenly into the bottom and up the sides of your prepared springform pan. I like to use the bottom of a measuring cup to get it tight and flat. Place the pan on the middle oven rack and bake for 10 minutes. Once done, set it aside to cool while you make the filling. If you love crusty, baked goods, you might enjoy our mini earl grey honey scones as a companion snack.

5-Fifth Step: In a large bowl, beat the four blocks of full-fat cream cheese with both the light brown and granulated sugar. It is important to use room temperature cream cheese to avoid lumps. Mix on low speed until the mixture is completely smooth and creamy. Avoid overbeating, as adding too much air can lead to cracks during baking.

6-Sixth Step: Add the vanilla bean paste (or extract), cornstarch, salt, and all the spices including cinnamon, ginger, nutmeg, and allspice. Continue mixing on low speed until well combined. Next, add the full-fat sour cream and mix gently until incorporated.

7-Seventh Step: Add the four large eggs one at a time, mixing on low speed after each addition. It is vital to scrape down the sides and bottom of the bowl after adding the second egg and again after the fourth egg to ensure everything is evenly blended. Finally, fold in the pumpkin puree by hand using a spatula. This gentle folding prevents the batter from becoming too aerated.

8-Eighth Step: Pour the pumpkin cheesecake batter over the cooled crust. Use an offset spatula to smooth the top. Now, prepare the water bath. Place a large roasting pan on the bottom rack of the oven. Bring about four cups of water to a boil on the stove.

9-Ninth Step: Carefully pour the boiling water into the roasting pan in the oven. Then, place the springform pan on the middle rack, directly above the water. Close the oven door quickly to retain the heat and steam.

10-Tenth Step: Bake for 1 hour and 10 minutes. The cheesecake is done when the edges are puffed and set, but the center still has a slight jiggle, similar to Jell-O. Do not overbake, as the cake will continue to cook as it cools.

11-Eleventh Step: Turn off the oven but leave the door slightly ajar. Let the cheesecake rest inside the oven for one hour. This slow cooling helps prevent cracks from forming. Afterward, remove it from the oven and let it cool at room temperature for another 30 minutes.

12-Twelfth Step: Once it has reached room temperature, refrigerate the cheesecake uncovered for at least 4 hours, though overnight is best. This allows the flavors to meld and the texture to set completely.

13-Final Step: When you are ready to serve, remove the cheesecake from the springform pan and peel away the parchment paper. To make the topping, whip the heavy whipping cream and powdered sugar on high speed until soft peaks form. Top the cheesecake with the whipped cream, slice, and enjoy your delicious creation.