Perfectly Pumpkin Cheesecake

Perfectly Pumpkin Cheesecake

Filling:

3 (8oz) pkg. cream cheese, soft

1 (15oz) can pumpkin 

3 eggs + 1 egg yolk

1/4 cup sour cream 

1 1/2 cup sugar

1/2 tsp ground cinnamon 

1/8 tsp ground nutmeg

1/8 tsp ground cloves 

2 tbls flour

1 tsp vanilla

Crust:

1 3/4 cup graham cracker crumbs 

3 tbls brown sugar

1/2 tsp ground cinnamon                        

1/2 cup melted butter

I confess!  I never used to really care for cheesecake!  Who knows why, because I adore cream cheese & I'm all about dessert.  Well, Wendy Ellis has forever converted me to a cheesecake lover.  It started with her German Chocolate Cheesecake she brought to my house & then she sealed the deal with this Pumpkin Cheesecake.  It's perfectly creamy with just the right amount of pumpkin, it's like eating something even more wonderful than pumpkin pie... it's perfect!

Here is her recipe:

Preheat oven to 350. 

Crust: In medium bowl combine crumbs, sugar and cinnamon; add melted butter. Press down flat into a 9” spring form pan. Set aside.

Filling: Beat cream cheese until smooth; add pumpkin, eggs, egg yolk, sour cream, sugar, and spices. Mix well. Add flour and vanilla; beat together until well combined.

Pour onto crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 min. Cover with plastic wrap and refrigerate for 4 hours

Well, it's sure to make everyone one say "wow" at your Thanksgiving dinner.  It's just delightful... enjoy the seaon!