Pumpkin Cheesecake

 This cheesecake is so taste! It's the perfect fall treat for someone that loves pumpkin but finds straight up pumpkin pie a little much. It's creamy and smooth and great with whip cream! I give this one a 5 out of 5!


Ingredients

Crust:
1 cup graham cracker crumbs
1 1/2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup melted salted butter

Filling:
2 (8-ounce) packages cream cheese, at room temperature
1/2 (15-ounce) can pureed pumpkin
2 eggs
1/4-1/2 cup sour cream
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
1/2 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 6-inch springform pan. Set aside.


For filling:
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.

Pour into crust. Spread out evenly and bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.


http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html