24 oz. (680g) cream cheese, room temperature
1 1/2 cups (320g) brown sugar

  • mix until smooth, about 5 minutes, scraping down bowl to make sure no lumps of cream cheese remain

15 oz. (425g) pumpkin purée
4 eggs
1/4 cup (57g) sour cream
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
1 tbsp. vanilla

  • add to mixer and stir until combined
  • prepare an oreo or graham cracker crust in a springform pan and line edges with parchment
  • pour batter into the crust and drop onto counter several times to settle thoroughly
  • add a pan of hot water to the oven and bake at 325°F until the edges are set and the center 3” is still wobbly, about 50-60 minutes
  • open the oven door and prop slightly open while cooling in the oven for 30 minutes
  • then continue cooling on a wire rack for 2 hours
  • wrap in plastic and chill at least 4 hours before serving

source: https://natashaskitchen.com/pumpkin-cheesecake-recipe/

10/25/26: made this yesterday in a 9” deep dish pie pan (which used about 2/3 of the filling). it was fantastic, so i think i’ll scale down the filling next time.