Preparation Steps

• Preheat the oven to 325 degrees F. Add a large roasting pan with several inches of water onto the lowest rack of the oven. Grease the bottom and sides of a 9-inch springform pan with shortening or butter. Set aside.
• Start by making the crust. Add the graham crackers, sugar, and cinnamon to a food processor, and pulse until the graham crackers are fine crumbs.
• Gradually pour in the melted butter while the food processor is running at low speed until well-mixed.
• Pour the crumb mixture into the springform pan, and press them firmly into the base and slightly up the sides. Bake in the oven for 15 minutes.
• While the crust is baking, make the cheesecake filling. In a large bowl, use an electric mixer to beat together the cream cheese, sugar, and flour until smooth.
• Pour in the eggs and egg yolks one at a time, mixing just until combined. Add the vanilla extract with the last egg and set aside.
• Make the pumpkin layer by whisking together pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in a medium bowl.
• Pour about one-third of the cheesecake filling into the pumpkin mixture and whisk until just combined.
• Pour the remaining cheesecake mixture into the springform pan and smooth out to the edges.
• Pour the pumpkin mixture over the cheesecake layer and spread evenly over the top.
• Place the springform pan into the oven on the rack just above the pan of water (do not put into the water).
• Bake for 1 hour and 10 minutes. Turn off the oven but keep the cheesecake inside for another hour without opening the door to prevent cracks.
• Remove the cheesecake from the oven and let rest on a cooling rack for at least 30 minutes.
• Cover the cheesecake with foil or plastic wrap and refrigerate for at least 4 hours or overnight until firm.
• When ready to serve, run a knife around the springform pan edge, release the latch and remove the ring. Serve chilled with optional whipped cream.