Step 1: Prepare Your Oven and Pan
Position an oven rack in the lower third of your oven and preheat to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil, covering the bottom and extending up the sides. This prevents water from seeping into your cheesecake during the water bath. Place a large roasting pan in the oven and fill it with about 1 inch of hot water—this is your water bath that will gently steam your cheesecake.

Step 2: Make the Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, melted butter, and ¼ teaspoon salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed. Pour into your prepared springform pan and press firmly into the bottom and about 1 inch up the sides using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove and let cool while you prepare the filling.

Step 3: Beat the Cream Cheese
In a large mixing bowl using an electric mixer on medium speed, beat the softened cream cheese for 2-3 minutes until completely smooth and creamy with no lumps. Stop occasionally to scrape down the sides and bottom of the bowl with a rubber spatula. This step is crucial—any lumps now will remain in your finished cheesecake.

Step 4: Add Sugar and Pumpkin
Add 1 cup sugar to the cream cheese and beat on medium speed for another 2 minutes until well combined and fluffy. Add the pumpkin puree, pumpkin pie spice, vanilla extract, flour, and ¼ teaspoon salt. Mix on low speed until just combined, being careful not to overmix.

Step 5: Incorporate Eggs and Cream
Add eggs one at a time, beating on low speed after each addition just until the yellow disappears. Overmixing once the eggs are added can create too much air, leading to cracks. Finally, add the sour cream and mix on low just until combined. Give everything a final gentle fold with your spatula to ensure no pockets of unmixed ingredients remain.

Step 6: Pour and Smooth
Pour the filling over your pre-baked crust, smoothing the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles that could cause cracks or holes in the finished cheesecake.

Step 7: Bake in Water Bath
Carefully place the foil-wrapped springform pan into the roasting pan with hot water in the oven. The water should come about halfway up the sides of the springform pan. Bake for 1 hour and 15 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (about 3 inches in diameter)—it will firm up as it cools.

Step 8: Cool Gradually
Turn off the oven and crack the door open about 4 inches. Leave the cheesecake in the oven for 1 hour. This gradual cooling prevents cracking from temperature shock. After an hour, remove from the oven and water bath, remove foil, and let cool at room temperature for another hour.

Step 9: Refrigerate
Once the cheesecake is at room temperature, cover loosely with plastic wrap (don’t let it touch the surface) and refrigerate for at least 6 hours, preferably overnight. This chilling time allows the flavors to meld and the texture to set perfectly.

Step 10: Serve
Run a knife around the edges before releasing the springform. Slice with a hot, clean knife (dip in hot water and wipe clean between cuts) for picture-perfect slices. Serve with whipped cream, caramel sauce, or candied pecans.