(Set oven to 350 F)
You will need:Measuring cups, spring load pan (or a really big and tall cake pan with parchment and grease) at least 2.5” tall and 10” wide and a really big roasting pan that fits your dish, pot for stove
Crust
2 cups crushed graham crackers
6 Tbsp Butter
2 ½ Tbsp granulated sugar
½ tsp pumpkin spice
Pinch salt
Filling
30 oz (3 ¾ boxes) cream cheese
½ cup granulated sugar
2 ¼ cup light brown sugar
3 large eggs
15oz (one can) pumpkin puree
⅓ cup heavy whipping cream
2 ½ tsp vanilla extract
½ cup sour cream
2 Tbsp all purpose flour
1 ½ Tbsp cornstarch
¼ tsp salt
2 ½ tsp of pumpkin spice
Directions for crust:
Crush graham crackers in a blender or food processor, in a separate bowl scoop out 2 cups crushed graham crackers and add the sugar. Stir sugar around. Next Melt 6 Tbsp of butter in the microwave (please be careful with this if you let it go to long before checking on it the butter will boil and can pop and get everywhere start with 20 second intervals) pour melted butter into bowl with graham cracker and sugar, stir around till heavenly combined. Pore into a well greased pan and pat down so it's not too thick but not thin enough you see the bottom of the tin. Place in the oven for 8 minutes, once done, set out to cool.
Directions for filling:
In a stand mixer (of realy realy big bowl and hand mixer) beat softened cream cheese for a few minutes to mix it together, then add granulated and light brown sugar. Mix till well combined and little to no lumps. In a separate big or medium bowl add the eggs, pumpkin puree, heavy cream, sour cream, vanilla, all purpose flour, corn starch, salt, and pumpkin spice. Whisk together gently till well combined. Boil a medium pot of water on the side. Once water is on the stove and heating up, take the bowl with the pumpkin pure in it and pour it into the cream cheese mixture, mix on medium to low speed. You will need a spatula to scrape down the side of the bowl and possibly to mix the cream cheese at the bottom. Once that is mixed take the cooled crust and if it's a spring loaded pan or has any seams take some tin foil and wrap the bottom and side of the tin, place it in the roast pan. Then pour the filling into the cake tin, once that is in gently and carefully (i cannot stress enough how careful you have to be in this step and the next) pour the boiling water into the roast pan, you need the roast pan to be half full or a little more with water. Place the roast pan in the oven and bake it for 1 hour 30 min to an 1hr 45min. Once that is done turn off the oven and gently open the door a smidge and shove a good wooden spoon into the door and let it sit like that for 45 min. Take the cake tin out of the roast pan after 45 min and let cool, once the cake is COMPLETELY COOL place it in the fridge and let it sit for 6 hours or more. Once it's set you are free to eat the cake you can eat it with whipped cream if you want.