Pumpkin Cheesecake
(8 servings)
Ingredients:
Crust:
1¾
cups Graham Cracker Crumbs
3
tbsp. Light Brown Sugar
½
tsp. Ground Cinnamon
1
stick Salted Butter, melted
Filling:
3
pkg. (8 oz.) Cream Cheese, room temperature
1
can (15 oz.) Pumpkin
3
large Fresh Eggs plus 1 Egg Yolk
¼
cup Sour Cream
1½
cups Sugar
½
tsp. Ground Cinnamon
1/8
tsp. Ground Nutmeg
1/8
tsp. Ground Cloves
2
tbsp. All-Purpose Flour
1
tsp. Vanilla Extract
Directions:
Crust:
In
a medium bowl, combine crumbs, sugar, and cinnamon. Add melted butter. Mix and press into a 9-inch springform pan
across bottom and up sides. Set aside.
Filling:
Beat
cream cheese until smooth. Add pumpkin,
eggs plus yolk, sour cream, sugar and spices.
Once mixed, add flour and vanilla.
Beat together until well combined.
Pour mixture into crust. Spread
evenly and place in a pre-heated 350 degree oven for one hour. Remove from oven and let sit on a wire rack
for 15 minutes. Cover with plastic wrap
and refrigerate at least 4 hours to overnight.
To serve, remove springform side and slice into 8 pieces.
Note: Serve with whipped cream on top.
Ideas for Future Efforts
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