Sunday, November 18, 2012

Pumpkin Cheesecake

1 3/4 cups of graham cracker crumbs
3 tablespoons dark brown sugar
1 teaspoon ground cimmamon
1 stick melted butter

3 8 ounce packages cream cheese, room temperature
1 15 ounce of pumpkin pureed
3 eggs and 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 ground cloves
2 tablespoons of flour
1 teaspoon of vanilla extract

Preheat oven to 350 degrees 
In medium bowl, combine crumbs, sugar and cinnamon, add melted butter, press down into a 9-inch springform pan, then set to one side

For filling:
Beat cream cheese until nice and smooth, add pumpkin puree, eggs, egg yolk, sour cream, sugar and all spices.  Add flour and vanilla. Beat together until well mixed together.

Pour into crust and spread evenly and place in oven.

Bake for 1 hour. Remove from the oven and let sit for 15 minutes. Cover and refrigerate for 5hours.

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