|Graham cracker crumbs||1 3⁄4 Cup (28 tbs)|
|Brown sugar||3 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Melted butter||1⁄2 Cup (8 tbs)|
|Cream cheese||24 Ounce (3 Packages Of 8 Ounce Each, At Room Temperature)|
|Canned pumpkin puree||15 Ounce (1 Can)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Fresh nutmeg||1⁄8 Teaspoon, grated|
|Ground cloves||1⁄8 Teaspoon|
|Vanilla extract||1 Teaspoon|
Preheat oven to 350 degrees.
For crust combine the graham crackers, brown sugar, cinnamon and melted butter into a food processor and pulse until mixture is crumbly. Pat down into a spring for pan and place in the oven for 5 minutes.
While crust is cooking prepare the filling by beating the cream cheese in a mixing bowl to make it creamy. Then add in the pumpkin puree, eggs, plus 1 yolk, sour cream, sugar, cinnamon, nutmeg, ground cloves, vanilla extract and flour. Mix all ingredients together until well combined.
Pour filling over top of crust and place back in the oven with a water bath for 1 hour.
Cool on the stove top for 15 minutes then cover and place in the fridge for at least 4 hours but preferably overnight. Serve and Enjoy!