3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Instructions
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.
Originally Submitted
11/20/2007
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