Step 1: Preheat Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Crust

In a mixing bowl, combine 1 3/4 cups graham cracker crumbs, 3 tablespoons light brown sugar, and 1/2 teaspoon ground cinnamon. Pour in 1 stick of melted unsalted butter. Mix until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then allow it to cool.

Step 3: Make the Filling

In a large mixing bowl, beat together 1 pound of softened cream cheese, 1 cup granulated sugar, and 1 cup canned pumpkin puree until the mixture is smooth and creamy. Add 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice, and 1/2 teaspoon salt. Mix until fully incorporated. Pour the filling over the cooled crust.

Step 4: Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set. Once baked, remove it from the oven but keep the oven on.

Step 5: Prepare the Topping

In a separate bowl, whisk together 1 pint of sour cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Once mixed, spread this topping over the slightly cooled cheesecake. Return the cheesecake to the oven and bake for an additional 5 minutes.

Step 6: Cool and Chill

Allow the cheesecake to cool completely at room temperature. After cooling, transfer it to the refrigerator and chill for at least 4 hours or overnight for optimal flavor.