Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients:
Crust:

•  1 3/4 C graham cracker crumbs
• 3 Tbls dark brown sugar
• 1/2 tsp. ground cinnamon
• 1 stick melted salted butter

Filling:

•  3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk, at room temperature
• 1/4 C. sour cream
• 1 1/2 C. sugar
• 1/2 tsp. ground cinnamon
• 1/8 tsp. fresh ground nutmeg
• 1/8 tsp. ground cloves
• 2 Tbls. all-purpose flour
• 1 tsp. vanilla extract 

Directions:

1. Preheat oven to 350 degrees F. 
2. Line bottom of spring-form pan with parchment paper.
3. For crust:  In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring-form pan. Set aside in cool area.
4. 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. 
5. Pour into crust. Spread out evenly and place in oven for 1 hour.
6. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 6 hours.

**Adapted from Paula Deen Recipe