Pumpkin Cheesecake

Okay, I admit, I feel pretty guilty about slacking on this weekend's Baked Sunday Morning project--but I have a totally legitimate reason for the slackage. It's because I already had a pumpkin cheesecake in my fridge. This pumpkin cheesecake. Which it to die for.

Why did I bake a pumpkin cheesecake just before I was supposed to make a similar product for Baked? Well, because I am poor planner... and because the kids begged to make a pumpkin cheesecake. I'm a sucker for the kids, of course.

Pumpkin Cheesecake

adapted from Paula Deen's recipe

Ingredients 
Graham Cracker Crust
   1 3/4 cups graham cracker crumbs
   3 tablespoons light brown sugar
   1/2 teaspoon ground cinnamon
   1 stick melted butter

Pumpkin Cheesecake 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

1. Preheat oven to 350 degrees F.
2. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
3. 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.
4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 30+ minutes. Cover with plastic wrap and refrigerate for 4 hours.
5. Top with homemade whipped cream and enjoy!