Creamy spiced pumpkin cheesecake on a graham crust that chills overnight for a sliceable, stress-free Thanksgiving dessert.

Scale

2 cups graham cracker crumbs

2 tbsp granulated sugar

6 tbsp unsalted butter, melted

24 oz cream cheese, room temperature

1 cup packed light brown sugar

1 cup pumpkin puree

3 large eggs, room temperature

1/2 cup sour cream

1 tsp vanilla extract

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp fine salt

1 cup heavy cream (topping)

2 tbsp powdered sugar (topping)

1 tsp vanilla extract (topping)

1. Heat oven to 325°F (165°C). Line a 9-inch springform pan with parchment and wrap the outside with foil.

2. Combine crumbs, granulated sugar, and melted butter; press firmly into the pan. Bake 10 minutes; cool slightly.

3. Beat cream cheese and brown sugar until smooth. Mix in pumpkin, sour cream, vanilla, spices, and salt.

4. Add eggs one at a time on low speed until just combined; do not overmix.

5. Pour filling over crust. Place pan in a larger roasting pan and add hot water halfway up the sides (water bath).

6. Bake 50–60 minutes until edges are set and center wobbles slightly. Turn off oven, crack door, and rest 1 hour.

7. Remove from water bath; cool to room temperature. Cover and chill 6–24 hours.

8. Whip heavy cream with powdered sugar and vanilla to soft peaks. Slice cheesecake and serve with whipped cream.