Instructions

• Position an oven rack in the lower-middle position and preheat the oven to 350°F (180°C) (160°C for a fan/convection oven). Lightly grease a 9-inch (23 cm) springform pan with butter and line the bottom and sides with parchment paper.
• Make the crust: place 1 ½ cups graham cracker crumbs (about 12 sheets) in a food processor and pulse to fine crumbs. In a bowl, stir the crumbs with 1 tablespoon (12 g) granulated sugar and 6 tablespoons (84 g) melted unsalted butter until evenly moistened.
• Press the crumb mixture firmly into the prepared springform pan, covering the bottom and pressing up the sides about ½ inch. Bake the crust for 8 minutes. Remove from the oven and cool on a wire rack while you prepare the filling.
• Wrap the outside of the springform pan with two layers of heavy-duty foil, covering the bottom and sides and sealing the foil to prevent water from seeping in.
• Bring a kettle or pot of water to a boil so hot water will be ready for the water bath when the cake goes into the oven.
• Prepare the filling: make sure the 32 ounces (900 g) cream cheese and the 3 large eggs are at room temperature. In a large bowl, beat the cream cheese with ¾ cup (150 g) granulated sugar and ½ cup (100 g) light brown sugar until smooth and creamy, about 3–4 minutes, scraping the bowl as needed.
• Add the eggs one at a time, beating only until each is incorporated. Then add 1 teaspoon (5 ml) pure vanilla extract, 15 oz can (425 g) pumpkin puree, 1 tablespoon pumpkin pie spice, 82 g sour cream (at room temperature), and ¼ teaspoon salt. Mix just until the batter is smooth and uniform; avoid overbeating.
• Pour the filling into the pre-baked crust and smooth the top with a spatula. Place the foil-wrapped springform pan in a larger roasting pan or baking dish.
• Carefully pour the hot (but not vigorously boiling) water into the larger pan until it reaches about halfway up the outside of the springform pan. Be careful not to splash water into the cheesecake.
• Bake at 350°F (180°C) for about 1 hour, or until the edges are set and the center still has a slight jiggle (it should not be liquid).
• Turn off the oven, crack the oven door open about 1–2 inches, and let the cheesecake cool in the oven until the oven temperature drops and the cake has settled, about 45 minutes to 1 hour.
• Remove the springform pan from the water bath, unwrap and discard the foil, and transfer the pan to a wire rack. Let the cheesecake cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled and set, a minimum of 4 hours but preferably overnight.
• To release the cheesecake, run a thin knife around the edge between the cake and the pan, then unlatch the springform ring and remove it.
• Make the whipped cream topping: chill a mixing bowl and beaters if possible. In the cold bowl, combine 1 cup (240 ml) whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon (5 ml) pure vanilla extract. Beat on high speed until soft–medium peaks form and the cream is fluffy (about 1½ minutes); do not overbeat.
• Spread or pipe the whipped cream on the chilled cheesecake and finish with a light dusting of pumpkin pie spice.