Crush the crackers: Using a food processor, pulse about 10 whole gluten-free graham crackers until the crumbs resemble a fine, sand-like texture. Stop and scrape the sides of the bowl to ensure even grinding.

No food processor? Place the crackers in a sturdy zip-top bag, press out the air, and crush them with a rolling pin until fine. You’ll need about 1¾–2 cups of crumbs once crushed.

Combine the dry ingredients: Transfer the crumbs to a medium mixing bowl. Add 3 tablespoons of packed light brown sugar and a pinch of salt, then whisk or stir until evenly distributed. The sugar adds sweetness while helping the crust set.

Add butter and vanilla: Pour in ½ cup (1 stick) of melted salted butter and a splash of vanilla extract. Stir gently with a fork or rubber spatula until all crumbs are evenly moistened and the mixture resembles wet sand. The texture should clump easily when pressed between your fingers—if it’s too dry, drizzle in an extra teaspoon or two of melted butter.

Form the crust: Pour the crumb mixture into a 9-inch springform pan (you can also use a glass or ceramic pie dish). Use the bottom of a flat measuring cup or glass to press the mixture evenly across the bottom and slightly up the sides of the pan. Take your time to compact the crust firmly—this helps it stay together after baking or chilling.

For a baked crust: Preheat the oven to 350°F (175°C) and bake in spring form pan for 8–10 minutes, or until the edges turn slightly golden and the crust smells toasty. Cool completely before filling.

Preheat the oven: Set your oven to 325°F (163°C). Place a rack in the center position and have a loaf pan or small casserole dish ready—you’ll use it to create steam during baking, which helps prevent cracks.

Beat the cream cheese: In the large bowl of a stand mixer fitted with the paddle attachment, beat three bricks (24 oz) of softened full-fat cream cheese and ¾ cup of packed light brown sugar on medium speed for about 5 minutes, or until smooth, creamy, and lump-free. Stop once or twice to scrape down the sides of the bowl to ensure an even texture. The goal is a light and fluffy mixture.

Mix the pumpkin filling: In a separate large mixing bowl, whisk together 1 can (15 oz) pumpkin puree, 4 large eggs (room temp), ¼ cup sour cream, 2 tablespoons arrowroot starch, ¼ cup maple syrup, 1 tablespoon vanilla extract, 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk until fully combined and smooth.

Combine the mixtures: Add the pumpkin mixture to the beaten cream cheese in two additions, mixing on low speed until just combined. Scrape the bowl as needed. Don’t overmix—this can introduce too much air and cause cracks during baking.

Prepare to bake: Pour the smooth filling into the cooled graham cracker crust. Gently tap the pan on the counter a few times to release any air bubbles.

Create a steam bath: Place your loaf pan half-filled with hot water on the lower rack of your oven (beneath the cheesecake). This moisture helps the cheesecake bake gently and prevents cracking without needing a full water bath.

Bake: Bake at 325°F for 50–60 minutes, or until the edges look set but the center still has a slight wobble (about 3 inches in the middle should jiggle slightly when gently nudged).

Cool gradually: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake rest inside for 30 minutes to finish setting slowly. This step helps prevent sudden temperature changes that can cause cracks.

Chill and set: Remove from the oven and run a thin knife around the edge of the pan to release the cheesecake from the sides (this prevents tension cracks). Allow it to cool at room temperature for about 2 hours, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and develop flavor.

Serve: Once chilled, release the springform pan ring and carefully transfer the cheesecake to a serving platter. Slice with a sharp knife (wiping clean between cuts for neat slices).

Optional toppings: A dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup makes it extra special.