Pumpkin Cheesecake

Pumpkin Cheesecake
a la Paula Deen
(Source)


Crust
1-3/4 cups graham cracker crumbs (about 13 graham crackers)
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter (I used 3/4 of a stick)

Filling
3 (8 ounce) packages of cream cheese, at room temperature
1 (15 ounce) can pureed pumpkin
3 eggs plus 1 egg yolk (at room temperature)
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

Directions
Preheat oven to 350-degrees Fahrenheit.

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 spices. Add flour and vanilla. Beat together until well combined.

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

Serve with Cinnamon Whipped Cream on top.

Cinnamon Whipped Cream
1 cup whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

Put all ingredients in food processor, and blend for about 1-2 minutes, until fluffy and whipped to your desired consistency.

**Notes:

- I baked the cheesecake in a water bath. I wrapped the bottom and sides of the springform pan in heavy-duty foil. I then poured in the cheesecake filling, and placed the pan in a larger pan with about 2-3 inches of very hot water, in the oven. I baked the cheesecake for about 1 hour and 15 minutes, until it was just barely jiggly in the center. I then turned the oven off, ran a knife around the edge of the cheesecake pan, and then propped the door open with a wooden spoon handle for about an hour, then removed the cheesecake from the oven until it was room temperature, and then put it in the refrigerator for about 4 hours. The cheesecake is the first one I've made that did not crack. Success!

This was one of the best cheesecakes I've ever tasted. So light and fluffy and delicious!