Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

In a mixing bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted unsalted butter. Stir until it resembles wet sand, then press into the bottom of a greased springform pan. Bake for 8–10 minutes.

In another bowl, beat the cream cheese until smooth. Gradually add the remaining sugar, mixing well, then incorporate the pumpkin puree.

Add eggs one at a time, mixing gently after each addition. Stir in the ground cinnamon and nutmeg.

Fold in the sour cream until smooth, then pour the filling over the cooled crust.

Bake for 50–60 minutes. The center should be set with a slight jiggle.

Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.

Transfer to the refrigerator and chill for at least four hours or overnight before serving.