Pumpkin Cheesecake

Crust

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

Filling

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 (15 ounce) can pumpkin puree
• 3 eggs
• 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 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Directions:

1. 1
   1. Preheat oven to 350 degrees F.
2. 2
   2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
3. 3
   3. 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.
4. 4
   4. 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.