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: For nutritional information on all the ingredients in Pumpkin Cheesecake just click on each ingredient name. Then adjust the serving size for any Pumpkin Cheesecake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.