Ingredients
Scale
- Crust-
- 1 ¾ cups graham cracker crumbs
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 stick salted butter (melted)
Filling- - 3 (8 ounces) packages of cream cheese (at room temperature)
- 1 (15 ounces) can pumpkin puree
- 3 eggs plus 1 egg yolk (at room temperature)
- ¼ cup sour cream
- 1 ½ cups sugar
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Topping- - 2 cups sour cream
- 2 tablespoons granulated sugar
- pecan halves (optional)
Instructions
- Pre-heat the oven to 350 degrees. In a medium bowl combine the crushed graham cracker crumbs, brown sugar, and cinnamon. Add melted butter. Mix well and press the crumb mixture down flat onto the bottom and part way up the sides of a greased 9-inch springform pan.
In a large bowl beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, cinnamon, nutmeg, and cloves. Add flour and vanilla extract. Beat until well combined. - Pour the batter over the crust. Spread out evenly with a spatula. Place into the oven and bake for 1 hour. Remove from the oven (but leave the oven on) and in a small bowl whisk together 2 cups of sour cream and 2 tablespoons of granulated sugar. Spread the mixture over the top of the cheesecake. Place the cheesecake back into the oven and bake for 5 minutes.
- Remove from the oven and allow the cheesecake to sit for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours. When the cheesecake is ready to serve top with pecan halves if desired.