1
Press the mixture firmly into the bottom and slightly along the sides of a 9-inch springform pan.
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2
Mix in the pumpkin purée and sour cream until well combined.
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3
Incorporate eggs individually, mixing on low speed after each addition until just combined.
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4
Cover the base of the pan with aluminum foil and set it inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the side of the springform pan.
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