Pumpkin Cheesecake

Ingredients:

• Crust
  • 1 3/4 cups graham cracker crumbs
  • 3 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 8 tbsp (1 stick) melted salted butter
• Filling
  • 3 (8-oz) packages cream cheese, at room temperature
  • 1 (15-oz) can of pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract

Tools:

• 9-inch springform pan
• 2 Medium mixing bowls
• Hand mixer
• Refrigerator

Directions:

Preheat oven to 350 degrees F.

For crust: In medium bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Place in freezer to chill while making filling.

For filling: In another mixing bowl, beat the cream cheese with hand mixer until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Beat until smooth. Add flour and vanilla. Beat together until well combined.

Pour filling into crust. Smooth out top by placing the pan on a counter and quickly rotating the pan in opposing directions. Bake for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours before de-panning.