1 ¾ cups graham cracker crumbs
2 tbsp. brown sugar
1 tsp. cinnamon
½ cup butter, melted
3 packages (8 oz. each) cream cheese (room temp.)
1 ½ cups sugar
2 tbsp. flour
1 tsp. vanilla extract
1/8 tsp. nutmeg
1/8 tsp. ground cloves
3 large eggs
1 large egg yolk
15 oz. can pumpkin
¼ cup sour cream
Preheat oven to 350◦. Spray 9-inch spring form pan with cooking spray. Combine graham cracker crumbs, brown sugar and ½ tsp. cinnamon in medium bowl. Pour melted butter over mixture and stir until all crumbs are moistened. Press mixture into bottom and slightly up side of pan. Beat cream cheese with an electric mixer until smooth. Add remaining cinnamon, sugar, flour, vanilla, nutmeg, cloves, egg, yolk, pumpkin and sour cream. Beat on low until mixture is smooth. Pour batter into pan and place pan on baking sheet. Bake about 1 hour or until center is set. Cool on wire rack 15 minutes. Remove outer ring to allow cake to cool completely. Cover and refrigerate at least 4 hours. Serve at room temperature. Garnish with whipped cream.
Ok so it's a picture of a half-eaten pumpkin cheesecake, but oh well.
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