|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 (At Room Temperature)|
|Canned pumpkin puree||15 Ounce|
|Sour cream||1/4 Cup (4 tbs)|
|Sugar||1 1/2 Cup (24 tbs)|
|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!
Serving size Complete recipe
Calories 5198Calories from Fat 3100
% Daily Value*
Total Fat 352 g541.5%
Saturated Fat 198 g990%
Trans Fat 0 g
Sodium 2687 mg111.96%
Total Carbohydrates 467 g155.7%
Dietary Fiber 16 g64%
Sugars 393 g
Protein 72 g144%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet