Pumpkin Cheesecake

This cheesecake is the ultimate fall treat.  It’s decadent and has just the right amount of sweetness.

INGREDIENTS

• 1  cup graham cracker crumbs
• 3/4 cup gingersnaps, finely crushed (put about 20 in a food processor and process until they’re fine)
• 3 tablespoons light brown sugar
• 1/2 tsp cinnamon
• 1 stick butter, melted

FILLING

• 3 – 8 oz. packages cream cheese, room temperature
• 1 – 15 oz. can pumpkin
• 3 eggs, plus 1 egg yolk
• 1  1/2 cups granulated sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 2 tbsp flour
• 1 tsp vanilla extract

HOW TO MAKE IT

CRUST

• In a medium bowl, combine the graham and gingersnap crumbs, sugar and cinnamon
• Add the melted butter and mix well
• Press the mixture down into a flat 9 in. springform pan – make sure the crust comes up along the sides of the pan

• Beat the cream cheese until it’s smooth
• Add the pumpkin, eggs, egg yolk, sugar and spices
• Add the flour and vanilla and mix together until well combined

• Pour the filling into the crust and spread it out evenly
• Bake in the oven for 45 minutes at 325°F (wrap the spring form pan in aluminum foil and bake it in a water bath – here are some more tips)
• After 45 minutes in the oven, turn the oven off and leave the cake in there for another hour
• After the hour, take the cheesecake out and let it cool on the countertop covered with an inverted large plate/platter – this will slow the cooling process down and prevent cracks
• When the cheesecake is room temperature, place in the refrigerator for at least 6 hours
• Top your piece off with some whipped cream and enjoy!