Preheat & Prep Pan:

Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks during the water bath.

Make the Crust:

Mix graham crumbs, melted butter, sugar, and cinnamon until it looks like wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.

Prepare the Filling:

In a large bowl, beat the cream cheese until smooth. Add brown sugar and beat again. Then mix in pumpkin, sour cream, eggs (one at a time), vanilla, flour, spices, and salt. Beat just until smooth—don’t overmix.

Bake in Water Bath:

Pour the filling over the crust. Place the pan in a large roasting pan and add hot water halfway up the sides. Bake for 60 minutes or until the center is just set and slightly jiggly.

Cool Gradually:

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside. Then transfer to the counter for another hour, and finally refrigerate for at least 4 hours or overnight.

Serve:

Remove from pan and slice. Serve as-is or top with whipped cream, candied pecans, or a drizzle of caramel sauce.