Pumpkin Cheesecake

JULIE ROYLE

CRUST

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/2 cup salted butter, melted

FILLING

3 (8-ounce) packages cream cheese, 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 ground nutmeg

1/8 teaspoon ground cloves

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Preheat oven to 350°.

For Crust:

In a 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 bake for 1 hour. Remove from the over and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.