Pumpkin Cheesecake

Preheat oven to 350ºF. Grease sides of a 9-inch springform pan. Cut a 9-inch circle out of parchment paper and place in the bottom of the pan.

In a medium bowl, mix graham cracker crumbs, melted butter and sugar. Press graham cracker mixture firmly in the bottom of the pan and about 1 inch up on the sides. Bake for 8 minutes. Cool completely.

Using a stand mixer with the paddle attachment or a hand mixer, beat cream cheese and brown sugar until smooth and creamy, scraping down the bowl and beaters several times. This process can take several minutes to ensure that is creamy and lump free.

Turn mixer to low and add eggs one at a time, mixing until almost incorporated before adding the next. Remove bowl from mixer.

In a separate bowl, whisk pumpkin puree, sour cream, vanilla, pumpkin pie spice and flour. Stir pumpkin mixture into cream cheese mixture just until combined.

Place a casserole dish full of water on the bottom rack in the oven. Bake cheesecake in the center of the oven for 55–60 minutes or until lightly browned on the edges. Turn oven off and prop door open a couple of inches, leaving cheesecake in there for about 45 minutes. Once completely cooled, refrigerate in the pan overnight.

Run a knife that has been warmed under running water then dried around the rim of the pan. Remove the sides of the springform pan. Carefully slide a large thin spatula between the cake and parchment paper to remove the bottom of the pan. Slowly slide cake onto the cake stand.

If desired, garnish with chopped roasted pecans, whipped cream and ground cinnamon.