Pumpkin Cheesecake #870 12/07

Categories:
cakes, desserts, New 2007

-----CRUST-----
1 3/4 cup graham cracker crumbs
3 tablespoon light brown sugar
1/2 teaspoon Cinnamon
1 stick Butter; melted -----FILLING-----
3 8 oz pkg cream cheese; softened
1 15 oz can pureed pumkin
3 large eggs
1 large egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon Cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
2 tablespoon all purpose flour

Preheat oven to 350°F. For crust: Combine crumbs, sugar, and cinnamon in a medium bowl. Add melted butter and stir. Press down flat into a 9-inch springform pan. Set aside. For filling: Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place into a Bain Marie (water bath). Bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Serve this with a little whipped cream on top.

Contributor: Paula Deen