Recipe: Pumpkin Pie Cheesecake

Recipe:
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick 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

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 9-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 place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Happy Thanksgiving! I am glad to say this recipe was a SUCCESS! I love trying new recipes when baking, and pumpkin pie cheesecake just sounded too delicious to pass up. It was pretty simple to make! I advise buying the crackers already crushed (that saves a lot of time crunching graham crackers). For the cranberry sauce I just combined corn syrup and cranberry sauce and then added some fresh cranberries on top! It was DELICIOUS and there were NO leftovers! Definitely going to make this one again! Enjoy. :)
xo,
Maggie