Creamy Pumpkin Cheesecake
Preheat Oven to 350
Crust:
1 3/4 Cups Graham Crackers Crumbs
3 Tbsp. Light Brown Sugar
1 Tsp. Pumpkin Pie Spice
1/8 Tsp. Ground Ginger
1 Stick Kate’s Salted Butter ~ Melted
Filling:
3 (8-ounce) Packages Cream Cheese, at room temperature
15 oz Can or Fresh Pureed Pumpkin
3 Eggs plus 1 Egg Yolk
1/4 Cup Sour Cream
1 1/2 Cups sugar
1 1/2 Tsp. Pumpkin Pie Spice
2 Tbsp. All-Purpose Flour
1 1/2 teaspoon Vanilla Extract
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spice. Add flour and vanilla. Beat together until well combined.
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.
