Pumpkin Cheesecake

This rich and creamy pumpkin cheesecake features a spiced filling with cinnamon, cloves, and nutmeg. The crust is made from graham cracker crumbs, sugar, and butter, creating a perfect balance of sweetness and warmth.

Ingredients

Crust

1 3/4 cup graham cracker crumbs
3 Tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 cup buttter melted

Filling

24 ounces cream cheese room temperature, (3 packs)
1 (15 oz) can pumpkin puree
3 large eggs, plus an additional egg yolk
1/4 cup sour cream
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 Tablespoon all-purpose flour
1 teaspoon vanilla extract

Instructions

Prepare the crust: Preheat the oven to 350°F. In a medium bowl, combine 1 3/4 cups graham cracker crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon ground cinnamon. Add 1 stick melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
Prepare the filling: In a large bowl, beat 3 (8 oz.) packages cream cheese until smooth. Add 1 (15 oz.) can pureed pumpkin, 3 eggs plus 1 egg yolk, 1/4 cup sour cream, 1/2 cup sugar, and the spices (1/2 teaspoon cinnamon, 1/8 teaspoon cloves, and 1/8 teaspoon nutmeg). Mix until fully combined.
Add flour and vanilla: Add 2 tablespoons flour and 1 teaspoon vanilla extract to the filling mixture, and beat until smooth and well combined.
Assemble the cheesecake: Pour the filling into the prepared graham cracker crust, spreading it evenly.
Bake: Place the cheesecake in the oven and bake at 350°F for 1 hour, or until the center is set but still slightly wobbly.
Cool: Remove the cheesecake from the oven and let it sit for 15 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours to allow it to properly set.
Serve: Once chilled, remove the cheesecake from the springform pan, slice, and serve.

Notes

Springform Pan: If you use a 9-inch regular round pie pan instead of a springform pan, one batch of filling will make two cheesecakes.
Storage: Store the cheesecake in the refrigerator for up to 3-4 days. It also freezes well if you want to make it ahead.
Topping Options: For added flavor, you can top the cheesecake with whipped cream, caramel sauce, or even toasted pecans.