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Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tbsp brown sugar
1/2 tsp ground cinnamon
1 stick melted butter
Filling:
24 oz cream cheese
15 oz pumpkin puree
3 eggs plus 1 yolk
1/4 cup sour cream
1 1/2 cup sugar
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
2 Tbsp flour
1 tsp vanilla extract
Instructions
Preheat oven to 350* F
Make crust - combine crumbs, sugar and cinnamon. Stream in melted butter. Flatted on a 9in springform pan.
Whip cream cheese until smooth. Combine pumpkin, egg, egg yolk, sour cream, sugar, spices, vanilla and flour. Beat together until combine.
Prepare your bain marie / water bath. Wrap springform pan with aluminum foil or place in larger dish.
Pour mixture into crust.
Place in larger pan and place in oven. Pour boiling water to about 1 inch.
Bake for 1 hour or until cheesecake wobbles.
Turn off oven and prop open door to let cool for 1 hour.
Remove from oven to let cool.
Mods:
Add additional spices to the crust.
Serve with Whipped Cream.
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