Ingredients 1x2x3x

• For the crust: 1 1/2 cups (about 12 sheets) graham cracker crumbs 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 6 tablespoons unsalted butter, melted
• Optional toppings: Cinnamon whipped cream Spiced cranberry sauce or compote Salted caramel and toasted pecans
• Gear: 9-inch springform pan Heavy-duty foil Roasting pan (for water bath) Stand mixer or hand mixer

Method

1. Prep the pan. Wrap the outside of your springform pan with two layers of heavy-duty foil, covering the bottom and sides. This keeps water out during baking.
2. Make the crust. Stir graham crumbs, sugar, cinnamon, and salt in a bowl. Add melted butter and mix until the texture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Use a flat-bottomed glass to compact it.
3. Par-bake the crust. Bake at 350°F (175°C) for 8–10 minutes until fragrant and set. Cool while you make the filling. Reduce oven to 325°F (165°C).
4. Soften the cream cheese properly. Ensure it’s truly room temperature. Beat cream cheese on medium speed for 2 minutes until smooth, scraping the bowl often.
5. Add sugar and flavorings. Beat in sugar, salt, pumpkin pie spice, vanilla, and orange zest (if using) until glossy and lump-free, about 1–2 minutes.
6. Add sour cream. Mix on low until just blended. Don’t whip too much air in.
7. Add eggs. Beat in eggs and yolk one at a time on low, mixing just until combined. Overmixing can cause cracks.
8. Assemble the water bath. Pour filling into the crust. Place the springform pan inside a roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform.
9. Bake gently. Bake at 325°F for 60–75 minutes. The edges should be set and slightly puffed; the center should wobble like Jell-O, not sloshy.
10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. This slow cool helps prevent cracks.
11. Chill overnight. Remove from the water bath, unwrap the foil, and run a thin knife around the edge. Cool to room temp, then cover and chill at least 6 hours, preferably overnight.
12. Finish and serve. Release the springform ring. Top with cinnamon whipped cream, cranberry sauce, or caramel and pecans. Slice with a hot, clean knife for tidy wedges.

Notes

• Refrigerator: Keep covered in the fridge for up to 5 days. Store toppings separately to maintain texture.
• Freezer: Freeze whole or sliced, well-wrapped, for up to 2 months. Thaw overnight in the fridge. Add fresh toppings after thawing.
• Transporting: Chill until firm, then place the pan on a cold pack in an insulated bag. Add toppings at the destination.