Pumpkin Cheesecake

[iClone]

Pumpkin Cheesecake
Yields: 8 Servings

Crust:

• 1 3/4 cups graham cracker crumbs
  
• 3 tablespoons light brown sugar
  
• 1/2 teaspoon ground cinnamon
  
• 1 stick melted salted butter
  

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
  
• 1 (15-ounce) can pureed pumpkin
  
• 3 eggs plus 1 egg yolk
  
• 1/4 cup sour cream
  
• 1 1/2 cups sugar
  
• 1/2 teaspoon ground cinnamon
  
• 1/8 teaspoon fresh ground nutmeg
  
• 1/8 teaspoon ground cloves
  
• 2 tablespoon all-purpose flour
  
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.



**I saw this one today on Food Network with Paula Dean. I planned on making something a bit different this holiday season than the traditional pumpkin pie and this looked like it would hit the spot rather well.