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1 ½ cups graham cracker crumbs

6 tbsp unsalted butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 cup pumpkin purée

½ cup sour cream

3 large eggs

2 tsp vanilla extract

2 tsp pumpkin pie spice

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1. Preheat oven to 325°F. Combine graham cracker crumbs and melted butter. Press into bottom of springform pan. Bake for 8 minutes.

2. Beat cream cheese until smooth. Add sugar, pumpkin, sour cream, and vanilla. Mix well.

3. Add eggs one at a time. Mix until just combined. Stir in pumpkin pie spice.

4. Pour filling into crust. Bake for 60 minutes or until center is just set. Turn off oven, crack door, let sit 1 hour.

5. Chill in refrigerator for at least 6 hours or overnight.

6. Top with whipped cream before serving.

For a bolder spice flavor, increase pumpkin pie spice to 2½ tsp.

Substitute homemade spice blend if needed (see FAQs).

This cheesecake freezes beautifully for up to 2 months.