1-Getting started with this pumpkin cheesecake recipe: Begin by preheating your oven to 325°F (163°C) and preparing the crust. Mix the graham cracker crumbs with melted butter, sugar, and cinnamon, then press it firmly into the bottom of a springform pan.

2-Next: in a large bowl, beat the cream cheese until it’s smooth and creamy, which helps avoid lumps. Gradually add the brown sugar, followed by the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla, mixing until fully incorporated. Pour this mixture over the cooled crust and tap the pan to release air bubbles.

3-Bake: for 50-60 minutes until the edges are set and the center is slightly wobbly, using a water bath to prevent cracks. After baking, cool the cheesecake gradually in the oven with the door ajar. Once at room temperature, refrigerate for at least 4 hours. For added flair, top with caramel sauce or rum-infused whipped cream before serving. This easy pumpkin cheesecake recipe adapts well, like swapping in flax eggs for vegan versions while keeping the steps simple.