Pumpkin Cheesecake

Yes, you are reading this correctly. I baked. It's kind of a big deal. For those that know me, you know I do not enjoy baking...it usually makes me really frustrated and I end up screaming that I'm never baking again. This go around was no different, BUT I must say that this came out really well and was a big hit! I highly recommend trying this recipe if you're looking for a good pumpkin cheesecake. Thanks to my good friend Erin for making me aware of this recipe! XOXO.

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) 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 (I did 1 hour, 10 minutes). Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours. I let mine set overnight and it turned out really well the next day.

*Note: Erin instructed me to use the water bath to prevent cracking, which definitely worked. There were no cracks! Simply wrap the springform on the bottom and sides with foil. Place into a larger baking pan and fill with water, up to about an inch up the pan. Remove from water bath once cooled and you're about to put it in the refrigerator.