Preheat the oven to 350°F. For a cheesecake that releases cleanly every time, line both the bottom and sides of your 8 or 9-inch springform pan with parchment paper. The parchment keeps the crust from sticking and prevents the edges of the cheesecake from clinging to the pan as it bakes and cools. When it’s time to unmold, you’ll get smooth sides and an easy lift, no fighting with the pan or losing chunks of crust.

If using whole graham crackers, pulse or blend them into crumbs. In a small bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Transfer the mixture to a springform pan. Use the bottom of a cup to evenly distribute and pack the crumbs. If desired, press some crumbs up the sides of the pan.

Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F. Instead of a water bath, place a roasting pan or 9x13 inch pan filled with a few inches of water on the bottom rack of the oven.

In a large mixing bowl, beat the 3 packages of softened cream cheese until smooth, about 2-3 minutes.

Add in the sugar, pumpkin pie spice, cinnamon, vanilla extract, and pumpkin puree, beat again.

Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute.

Pour the cheesecake mixture on top of the cooled crust.

Place the cheesecake on the rack above the pan of water and bake for 55-65 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.

Once the cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.

Once cool, remove the cheesecake from the oven. Allow it to continue to rest at room temperature, then cover the pan in plastic wrap and place in the fridge for at least 6 hours or overnight.

Before serving, carefully unmold the cheesecake from the pan.

Add your desired toppings, cut and serve. Store leftovers in the fridge.

Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.

Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.

Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Transfer to a piping bag and pipe whipped cream swirls around the edge of the cheesecake.