Ingredients:

  • 1 1/2 cups (180 g) graham cracker crumbs (about 10 full sheets)
  • 2 tablespoons (25 g) packed brown sugar
  • 1/8 teaspoon (0.7 g) fine sea salt
  • 6 tablespoons (85 g) unsalted butter, melted
  • 24 oz (680 g) full-fat cream cheese, softened (three 8 oz bricks)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 g) 100% pure pumpkin puree (not pie filling)
  • 1/3 cup (80 ml) strong brewed espresso, cooled (or double-strength coffee)
  • 2 teaspoons (4 g) pumpkin pie spice
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (8 g) cornstarch
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 3 large eggs (150 g), room temperature
  • 1/4 cup (60 ml) heavy cream, room temperature
  • 1 cup (240 ml) cold heavy cream
  • 2 tablespoons (16 g) powdered sugar
  • 1 teaspoon (5 ml) cooled espresso
  • Pinch of pumpkin pie spice (0.5 g) for dusting

Instructions:

  1. Heat the oven to 350°F (180°C).
  2. Stir the graham cracker crumbs, brown sugar, and salt together. Pour in the melted butter and mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of the 9-inch springform pan, using the flat base of a measuring cup for an even layer.
  4. Bake for 8 to 10 minutes, until the crust smells toasted and feels set. Remove from the oven and let cool while you make the filling. Lower the oven to 325°F (163°C).
  5. Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to keep water out.
  6. Beat the softened cream cheese and granulated sugar on medium speed for 2 to 3 minutes, until completely smooth with no visible lumps. Scrape the bowl well.
  7. Add the pumpkin puree, cornstarch, pumpkin pie spice, vanilla, and salt. Beat until the color is uniform and the batter looks like pale orange cream.
  8. Add the eggs one at a time on low speed, mixing only until each one disappears. Stop as soon as the batter is smooth.
  9. Stir in the cooled espresso and the room-temperature heavy cream by hand until the batter looks like thick, pourable cream with no streaks.
  10. Set the wrapped springform pan in a large roasting pan. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the springform.
  11. Pour the filling over the crust and smooth the top with an offset spatula.
  12. Carefully place the roasting pan in the oven.
  13. Bake for 55 to 65 minutes. The cheesecake is done when the edges are set and the center, about a 2-inch circle, still jiggles like gelatin and an instant-read thermometer registers 160°F (71°C) in the center.
  14. Turn off the oven, crack the door about 2 inches, and let the cheesecake rest inside for 1 hour.
  15. Remove the roasting pan from the oven, lift the springform out of the water bath, unwrap the foil, and cool on a wire rack for 1 hour. The top should look matte and feel firm at the edges.
  16. Cover loosely and refrigerate for at least 6 hours, or overnight, until the cheesecake is firm enough to slice.
  17. Just before serving, beat the cold heavy cream, powdered sugar, and 1 teaspoon cooled espresso on medium-high speed until soft peaks form, about 2 to 3 minutes.
  18. Spread the whipped cream over the chilled cheesecake and dust with a pinch of pumpkin pie spice.
  19. Run a thin knife under hot water, wipe it dry, and slice the cheesecake into 12 slices.