Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.

Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”, ensuring that your crust won’t crack.

To make the crust, first, crush the graham crackers into crumbs. Mix together the graham cracker crumbs, butter, and brown sugar. 

Grease an 8×8-inch baking dish, and line it with parchment paper so you can easily pull the bars out of the dish when you want to slice and serve.

Press the graham cracker mixture into the bottom of the dish and set aside.

To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute. 

Add the pumpkin puree, heavy cream, sour cream, pumpkin pie spice, and vanilla and beat until everything is mixed well.

Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition. Mix until the eggs are totally incorporated. 

Pour the pumpkin cheesecake mixture into the dish. Place the dish on the middle rack of the oven. Do not open the oven.

Bake for 45 minutes to 55 minutes or until the sides look set but the center still jiggles slightly when nudged.

Turn the oven off and prop it open a little bit. Allow the cheesecake to cool for an hour in the oven. 

After the hour has passed, allow the cheesecake to cool completely for 2-3 hours before placing in the fridge to cool for at least 2 hours.

When you’re ready to serve, pull up on the parchment to remove the sheet of pumpkin cheesecake. Slice into squares, cleaning the knife between each slice to get a clean cut. Enjoy!