Pumpkin Cheesecake

By ccavins

Ingredients

• Crust:
• 1 3/4 cups gingersnap cookie crumbs
• 3 tablespoons light brown sugar
• 6 TBLSP 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

Preparation

Step 1

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine ginger snap crumbs and sugar. 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, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. (I use 1 tsp pumpkin pie spice instead of cinnamon,nutmeg and cloves.)
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.

Serve with whipped cream.