Pumpkin Cheesecake

33  pieces		Crushed Ginger Snaps for crust
3  tablespoons		light brown sugar for crust
1		melted salted butter for crust
24  ounces		cream cheese, at room temperature
15  ounces		pureed pumpkin
3		eggs
1/4  cup		sour cream
1-1/2  cups		sugar
1  teaspoon		ground cinnamon 1/2 tsp for Crust 1/2 for filling
1/8  teaspoon		fresh ground nutmeg
1/8  teaspoon		ground cloves
2  tablespoons		all-purpose flour
1  teaspoon		vanilla extract
1		Egg Yolk - Raw, Large

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Cheesecake ingredients. The serving size for any ingredient in Pumpkin Cheesecake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Directions
Preheat oven to 350 degrees F.

For crust:
In 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 oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.