Pumpkin Yumminess

For last week's Fried Chicken Dinner at church I tried out a new recipe. I was really wanting something with pumpkin and cheesecake is always good, so I consulted with Paula Deen, who provided an excellent pumpkin cheesecake recipe.

Crust:

nocoupons

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

nocoupons

• 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

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.

**I opted to use 2 - 9" graham cracker pie crusts for this recipe....take one to church, and keep one at home :)

While I was busying making cheesecake and freezing pumpkin last weekend, these cuties and their mommies were painting pumpkins at grandma's house.