Ingredients
- Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- Filling:
- 3 (8-ounce) packages cream cheese, at 70 degrees
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla flavoring
Directions
Preheat oven to 350 levels F.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press lower flat right into a 9-inch springform pan. Put aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and also the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Disseminate evenly and put in oven for one hour. Remove in the oven and let take fifteen minutes. Cover with plastic wrap and refrigerate for 4 hrs.
Recipe thanks to Paula Deen, 2007
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