Pumpkin Cheesecake

Creamy, yummy, delicious – you’ll wonder why you haven’t been adding pumpkin to your cheesecake all this time.
And, may I suggest rewarding yourself with a spellbinding book while you’re enjoying this magical dessert?

INGREDIENTS:

Crust:
1 cup graham cracker crumbs
1 1/2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup melted salted butter

Filling:
2 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
2 eggs
1 egg yolk
1/4-1/2 cup sour cream
3/4 cup brown sugar
1 tablespoon molasses
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

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 8-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, molasses and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and bake for 1 hour.
Turn the oven off. Crack the oven door open, and let the cheesecake set in the oven for one more hour.
It may look like it’s a soufflé until it cools down at this step. Never fear.
It will shrink back down. You’ll have cheesecake yumminess.
Remove from oven and (this is the tough part), refrigerate uncovered overnight.

To serve:
Run a knife around the sides of the springform pan to make sure the cheesecake isn’t sticking.
Handy hint:
Take a tea towel, soak it in hot water and set your springform pan on top of it for five minutes or so – that will loosen the crust and you can slide it right off of the bottom of the pan.

“Go-withs”:
Rum/Cinnamon Whipped Cream and/or Salted Caramel Sauce