Pumpkin Cheesecake

Pumpkin Cheesecake

Crust
1 3/4 cups graham cracker crumbs
3 tbsp light brown sugar
1/2 tsp ground cinnamon
1 stick melted 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 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 tbsp flour
1 tsp vanilla

1. Heat oven to 350 degrees.
2. For crust, combine crumbs, sugar and cinnamon. Add melted butter and press flat into a 9" springform pan.
3. For filling, beat cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, spices, flour and vanilla. Beat together until well combined.
4. Pour filling evenly into crust. Bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Notes: If you have a Kitchenaid, use it. A regular handmixer leaves the filling lumpy. (It still tastes good; it's just lumpy.)

Recipe Origination: Paula Dean