Start by making the crust for the cheese cake. In mixing bowl put the first 4 ingredients and mix until well blended. (See next step)
For the Crust: 3 Tbsp Brown sugar, 1 3/4 cup graham cracker crumbs, 1 stick butter melted and 1/2 tsp Ground Cinnamon. Mix all together in a bowl.
Press graham cracker crumb mixture into the bottom of the 9 inch spring form pan. Set aside in fridge until ready for filling.
Using a Kitchen Aide or hand mixer with large mixing bowl, let's start preparing the cheese cake filling.
Add 3 bars cream cheese at room temperature to mixing bowl and on med/low speed blend until well whipped.
Now add 1 can purée pumpkin and continue beating mixture.
Add the eggs one at a time with mixer on low; 3 eggs and 1 egg separated for 1 yolk. Make sure eggs are well incorporated into the batter.
Now add the 1 1/2 cup sugar to batter while mixing at the same time.
Add in the 1/4 cup sour cream (I used Light) and continue mixing.
Spices for cheese cake : 1/8 tsp cloves, 1/8 tsp nutmeg, 1/2 tsp ground cinnamon. Mix them together in small dish until well blended.
Add the blended spices to the batter.
Time for the 1 tsp Vanilla Extract
Add vanilla extract to the batter.
Now adding one at a time, the 3 Tbsp All Purpose Flour (I used whole wheat) to the batter all while mixer is still blending on low speed.
The Kitchen Aide worked great for blending all ingredients together for the pumpkin cheese cake filling.
Now Pour cheese cake batter into prepared spring form pan with the set graham cracker crust.
Smooth top & it's ready for the oven.
Pre heated oven to 350 degrees and small pan of water on lower rack
Set timer for 60 minutes or until cheese cake is set. Center should be set, but will wiggle a little with movement. (Mine baked 1 hr 10 minutes)
Baking uninterrupted in oven at 350 degrees, can't wait to enjoy this dessert.
Done baking, let rest for a full hour before moving to refrigerator. Refrigerate at minimum 4 hours; best results over night.
To serve, remove the spring form ring from pan. Slice into serving slices & top with whipped cream or vanilla ice cream. Enjoy! **keep left overs in fridge
- 1.0c Graham cracker crumbs
- 3.0Tbsp Light brown sugar
- 0.0tsp Ground Cinnamon
- 1.0 Stick Butter
- 3.0 (8oz) packages cream cheese, at room temperature
- 1.0 (15 oz) can puréed pumpkin
- 3.0 Eggs
- 1.0 Egg Yolk
- 0.0c Sour Cream
- 1.0c Sugar
- 0.0tsp Ground Cinnamon
- 0.0tsp Ground Cloves
- 0.0tsp Ground nutmeg
- 2.0Tbsp All Purpose Flour
- 1.0tsp Vanilla Extract
- 9.0in Spring Form Pan