- Servings: 10
Photography: Bryan Gardner
- 8 graham cracker sheets (5 ounces), finely ground (1 cup)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 2 pounds cream cheese, room temperature (four 8-ounce bars)
- 1 1/2 cups plus 2 tablespoons sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 cup solid-pack pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
Crust: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
Filling: Reduce oven temperature to 325 degrees. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not overmix). Pour three-quarters of the cream cheese filling over crust.
Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg. Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.