Pumpkin Cheesecake

Anything that Paula Deen makes for dessert is awesome. Just keep in mind that her recipes are meant to be served in small pieces unless you are not watching your calories, and if you aren't watching your calories, we can never be best friends. She says that if you ever taste this cheesecake, you will never make pumpkin pie again.  It is good, but I happen to love pumpkin pie.  I'm not a big graham cracker crust fan, so I used vanilla waffers.  


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/pumpkin-cheesecake
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter, salted  I don't use salted butter
Filling:
3 (8oz) packages cream cheese, at room temperature
1 (15oz) 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 tablespoons all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:  In a 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 350 degree oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.  I feel that I would be safe in saying that Paula would add whipped cream and a little fresh mint to each slice.