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Pumpkin Pie Cheesecake

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Author: athomewithrebecka

Ingredients

For the Crust

  • 1 ¾ cup graham cracker crumbs
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 stick melted salted butter

For the Filling

  • 3 8 ounce packages cream cheese, room temperature
  • 1 15-ounce can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • ¼ cup sour cream
  • 1 ½ cup sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fresh ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F.

For the Crust

  • In medium bowl, combine crumbs, sugar, 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 spices. Add flour and vanilla. Beat together until well combined.
  • Pour into crust, spread mix evenly and place in oven for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Notes

Adapted from Paula Deen The Food Network