Paula Dean’s Pumpkin Cheesecake

Pumpkin Cheesecake - Paula Dean

Makes: 8 servings
Cook Time: 1 Hour

Ingredients
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) pumpkin puree
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:
1. In medium bowl, combine crumbs, sugar and cinnamon.
2. Add melted butter.
3. Press down flat into a 9-inch spring form pan.
4. Set aside.
For filling:
1. Beat cream cheese until smooth.
2. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.
3. Add flour and vanilla.
4. Beat together until well combined.
Pie:
1. Pour into crust.
2. Spread out evenly and place oven for 1 hour.
3. Remove from the oven and let sit for 15 minutes.
4. Cover with plastic wrap and refrigerate for 4 hours.