Servings: 8
Prep Time: 15 minutes, plus 4 hours refrigeration.
Cook Time: 1 hour
Ingredients for Crust:
- 1 ¾ C graham cracker crumbs
- 3 Tbsp light brown sugar
- ½ tsp ground cinnamon
- 1 stick melted butter
Ingredients for Filling:
- 3 (8 oz) packages cream cheese, at room temperature
- 1 (15 oz) can of pureed pumpkin
- 3 eggs plus 1 egg yolk
- ¼ C sour cream
- 1 ½ C sugar
- ½ tsp ground cinnamon
- 1/8 tsp fresh ground nutmeg
- 1/8 tsp ground cloves
- 2 Tbsp all-purpose flour
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350 degrees.
- In a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9 inch spring form pan. Set aside.
- In another bowl, 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.
Recipe submitted by Colleen S.
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