Pumpkin Spice Cheesecake

Directions

1. Set your oven to 350°F. To ensure easy removal, line the bottom and sides of an 8- or 9-inch springform pan with parchment paper. This prevents sticking and makes unmolding effortless, giving you smooth sides and intact crust.
2. If you start with whole graham crackers, pulse them into fine crumbs. Combine the crumbs, brown sugar, cinnamon, and melted butter in a small bowl. Pour the mixture into the prepared pan and press it firmly and evenly into the bottom using the bottom of a cup. Optionally, press some crumbs up the sides.
3. Bake the crust for 8 to 10 minutes until it turns golden. Take it out and let it cool completely. Lower the oven temperature to 325°F. Place a roasting pan or a 9x13-inch pan filled with a couple inches of water on the bottom oven rack; this replaces a traditional water bath.
4. In a large bowl, beat the 24 ounces (three packages) of softened cream cheese until smooth, about 2 to 3 minutes.
5. Add the granulated sugar, pumpkin pie spice, cinnamon, vanilla, and pumpkin puree and beat until combined.
6. Add the eggs one by one, beating well after each addition. Continue beating for one more minute after the last egg.
7. Pour the filling over the cooled crust.
8. Put the cheesecake on the oven rack directly above the water pan. Bake for 55 to 65 minutes. The cheesecake is ready when the center jiggles slightly when you shake the pan, and the edges are firmer.
9. When the cheesecake is baked, turn off the oven and leave the door slightly ajar. Let the cheesecake cool to room temperature inside the oven, which takes about 60 to 90 minutes.
10. Remove the cooled cheesecake from the oven. Let it sit at room temperature for a bit, then wrap the pan in plastic wrap and refrigerate for at least 6 hours or overnight.
11. Just before serving, carefully release and remove the cheesecake from the springform pan.
12. Add any toppings you like, slice, and serve. Keep any leftovers in the refrigerator.
13. Put a metal or glass mixing bowl and electric mixer beaters into the freezer for about 15 minutes.
14. Take the bowl out of the freezer. Add the 1 ounce of cream cheese and the powdered sugar and beat with an electric mixer for 1 minute until smooth and creamy.
15. Pour in the heavy cream and vanilla extract and beat on high speed for 4 to 5 minutes until stiff peaks form—the cream should be scoopable and hold its shape.
16. Spoon the whipped cream into a piping bag and pipe decorative swirls around the edge of the cheesecake.