- Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons butter, melted
- Filling:
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 cup white sugar
- 2 tablespoons all-purpose flour, divided (optional)
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature
- 1/4 cup sour cream
- 1 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with aluminum foil, pulling the edges of the foil up the inside of the pan and folding over the edge of the pan halfway down the outside.
- Mix graham cracker crumbs, brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Add butter and stir until mixture is evenly coated with butter and crumbly. Press crumb mixture into the bottom and 2/3 of the way up the sides of the prepared springform pan.
- Bake in the preheated oven until lightly browned, about 5 minutes. Remove crust from oven, keeping the oven at 325 degrees F (165 degrees C).
- Beat cream cheese, white sugar, 1 tablespoon flour, and vanilla extract together in a bowl using an electric mixer until smooth. Beat eggs into cream cheese mixture, 1 egg at a time, beating until each egg is incorporated before adding the next. Fold sour cream into cream cheese mixture until batter is smooth.
- Remove 1 1/2 cups batter from bowl and spread onto the crust.
- Stir pumpkin puree, 1 tablespoon flour, 1/2 teaspoon cinnamon, nutmeg, and cloves into the remaining batter until smooth; gently spread over the batter on the crust. Wrap the bottom of the springform pan with aluminum foil and place in a 9×13-inch baking dish. Pour water into the baking dish to about a 1-inch depth.
- Bake in the preheated oven until cheesecake is set in the middle, about 1 hour. Turn off oven, prop the oven door open, and let cheesecake sit in the oven for 1 hour more. Refrigerate cheesecake until completely cooled, at least 4 hours.