Preparation Steps

• Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
• In a bowl, combine graham cracker crumbs, melted butter, light brown sugar, and ground cinnamon. Press the mixture evenly into the bottom and sides of the springform pan.
• Bake the crust for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from soaking in during baking.
• Reduce oven temperature to 300°F. In a large bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth. Add pumpkin puree, sour cream, vanilla, and spices; mix until combined.
• Add eggs one at a time, beating gently and scraping the bowl after each addition. Pour filling over crust evenly.
• Place the springform pan inside a larger baking pan and pour warm water halfway up the sides of the springform pan to create a water bath. Bake for 1 hour and 40 minutes until edges are set and center slightly jiggly.
• Turn off the oven and let cheesecake sit inside for 30 minutes. Crack oven door and leave cheesecake inside for an additional 20 minutes.
• Remove cheesecake and chill in refrigerator for at least 5 hours or overnight until firm.
• To make the whipped cream topping, beat cream cheese until smooth. Add cold heavy cream, powdered sugar, vanilla, and cinnamon. Whip on high speed until stiff peaks form.
• Remove cheesecake from springform pan and pipe whipped cream around edges. Garnish with chopped pecans if desired. Refrigerate until ready to serve.