Recipe from Jeanetteshealthyliving.com
Pumpkin Cheesecake
Yield: 12 to 16 servings
6 tablespoons (3/4 stick) salted butter, plus more for greasing pan
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1 teaspoon ground cinnamon, divided
3 (8-ounce) packages cream cheese, room temperature, see note
1 (15-ounce) can pureed pumpkin
1/4 cup sour cream, room temperature, see note
1 1/2 cups granulated sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs plus 1 egg yolk, room temperature (see note)
Note: For best results, the cream cheese, eggs and sour cream must be at room temperature. Let them sit on the counter for 4 to 5 hours before cooking. If the cream cheese still feels a bit chilly, microwave it for 15 seconds until it is very smooth but not hot.
Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with butter. Melt the remaining 6 tablespoons butter. Melt the remaining 6 tablespoons of butter.
In a medium bowl, combine graham cracker crumbs, brown sugar and 1/2 teaspoon of the cinnamon. Add the melted butter and stir until well-combined. Press down flat into the bottom of the prepared springform pan. Set aside.
Beat cream cheese thoroughly until absolutely smooth and creamy; a hand-held or stand mixer will work best. Add pumpkin puree, sour cream, granulated sugar, the remaining 1/2 teaspoon cinnamon, nutmeg and cloves, stirring or whisking until mixed. Add flour and vanilla; beat until well-combined. Beat the eggs and add, stirring by hand until just combined. Do not overmix.