Ingredients
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1 3/4 cups graham cracker crumbs
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3 tablespoons light brown sugar
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1/2 cup melted salted butter
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3 (8 ounce) packages cream cheese, at room temperature
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3 eggs
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1 egg yolk
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1/4 cup sour cream
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1 1/2 cups sugar
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1/2 teaspoon ground cinnamon
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1/8 teaspoon fresh ground nutmeg
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1/8 teaspoon ground cloves
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1/2 teaspoon ground cinnamon
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1 (15 ounce) can pumpkin puree
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
- 3. 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.
- 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.