Pumpkin Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 8 minutes, then remove from oven and cool completely.
2. Make the filling
   Reduce oven temperature to 325°F (165°C). In a large bowl, beat cream cheese with an electric mixer until smooth and creamy. Add 1 1/2 cups sugar and beat until well combined. Add pumpkin puree, sour cream, and vanilla, beating until smooth. Add flour, pumpkin pie spice, and salt, mixing until just incorporated.
3. Add eggs and prepare for baking
   Add eggs one at a time, beating on low speed after each addition just until blended. Do not overmix. Pour filling into the cooled crust. Place the springform pan in a large roasting pan. Fill the roasting pan with about 1 inch of hot water to create a water bath.
4. Bake the cheesecake
   Bake at 325°F for 65-75 minutes or until the center is almost set but still slightly jiggly. The edges should be set and slightly puffed. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Cool and chill
   Remove the cheesecake from the water bath and run a knife around the edge of the pan to loosen the cheesecake. Let cool completely at room temperature, then cover and refrigerate for at least 6 hours or preferably overnight.
6. Serve the cheesecake
   Remove the sides of the springform pan. If desired, top the cheesecake with whipped cream and sprinkle with crushed pecans before serving. For clean slices, dip a sharp knife in hot water, wipe dry, and slice.