Pumpkin Cheesecake

Here you go Val....

Pumpkin Cheesecake

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 room temperature
• 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 extract

Directions:
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside. 
For filling:
Beat cream cheese until smooth. Add pumpkin puree, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined, you don't want cream cheese lumps in your batter, make sure to scrape the bowl then beat. Repeat a few times. Add eggs last, do not overbeat. Overbeating the eggs will cause cracks in the cake.

Pour into crust. Spread out evenly and place oven for 50min to 1 hour.

Do not bake more than 1 hour, it will cause cracks.  I usually check the cheesecake around 50 minutes, its ok for the center of the cheesecake to jiggle at little. It will set up as it cools.  Turn oven off, and let cheesecake cool in oven for atleast a few hours. You want the cake to cool slowly to prevent cracking. If you do get a crack just top with cream!

Whip up 1 cup of whipping cream with 3 tablespoons of sugar. EnjoyJ