Pumpkin Cheese Cake
Delicious cheesecake good for any time of year!
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 3 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 cup melted butter
Cake
- 8oz x 3 packages cream cheese, at room temperature
- 15oz can pureed pumpkin
- 3 eggs
- 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups white sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
Directions
- Preheat oven to 350F.
- Make the crust:
- In a medium bowl, combine the 1 3/4 cups graham cracker crumbs, 3 tbsp light brown sugar, 1/2 tsp ground cinnamon.
- Add 1/2 cup melted butter.
- Press down flat into a 9 inch springform pan.
- Set aside.
- Beat 8oz x 3 packages cream cheese until smooth.
- Add 15oz can of pumpkin puree, 3 eggs and 1 egg yolk, 1/4 cup sour cream, 1 1/2 cup white sugar, 1/2 tsp ground cinnamon, 1/8 tsp nutmeg, 1/8 tsp ground cloves. Beat together to combine.
- Add 2 tbsp flour and 1 tsp vanilla extract. Beat together until well combined.
- Pour into crust and spread evenly.
- Bake at 350F for 1 hour.
- Remove from oven and let rest for 15 minutes.
- Cover with plastic wrap and refrigerate for 4 hours before serving.