(Cracked) Pumpkin Cheesecake!

Happy Turkey Day!!!

Ingredients -

Crust:

• 2 cups graham cracker crumbs
• 3 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8 oz) packages cream cheese - room temp.
• 1 can (15 oz) pureed pumpkin
• 3 eggs + 1 egg yolk
• 1/4 cup sour cream
• 1.5 cups sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 tbsp flour
• 1 tsp vanilla extract 

Using a food processor, crush graham crackers into crumbs for your crust. Mix in the cinnamon and sugar, and then the melted butter. Press mixture onto 8-9” springform pan.

For the filling, whisk the cream cheese with an electric mixer until smooth. Add in the pumpkin puree, eggs, and sour cream. Continue blending and add in the sugar, cinnamon, nutmeg, and cloves. Finally, whisk in the flour and vanilla extract.

Preheat oven and bake at 350 degrees for 40-50 minutes, until only about a 2” middle section is still jiggling. Remove from oven and within 10 minutes, run a knife along the edges of the pan (if you don’t want the cheesecake to crack like the grand canyon, otherwise, don’t run the knife).

Cool for an hour, then refrigerate for 3 hours (ideally overnight) before eating. Enjoy!!

Thanks for following! Happy Thanksgiving! <3

Beverly :D