Ingredients for the Crust:
1 ¾ cups graham cracker crumbs
3 tablespoons brown sugar
½ teaspoon ground cinnamon
1 stick melted salted butter
Directions:
- Set oven to 350˚.
- In bowl, combine crumbs, sugar and cinnamon. Add melted butter.
- Press down mixture into 9inch springform pan. Set aside.
Ingredients for the Filling:
3 packages (8oz) cream cheese at room temperature
1 15oz. can pureed pumpkin
3 eggs plus 1 egg yolk
¼ cup sour cream
1 ½ cups sugar
½ teaspoon ground cinnamon
1⁄8 teaspoon fresh ground nutmeg
1⁄8 teaspoon ginger
1⁄8 teaspoon all spice
2 tablespoons all-purpose flour
1 teaspoon vanilla
Whipped cream and crystallized ginger, optional
Directions:
- Beat cream cheese until smooth.
- Add pumpkin puree, eggs, sour cream, sugar, cinnamon, nutmeg, all-spice and ginger.
- Add flour and vanilla.
- Beat mixture together until smooth.
- Spread evenly over crust.
- Put in oven for 1 hour.
- Remove from oven and let sit for 15 minutes.
- Cover with saran wrap and put in refrigerator for 4 hours.
- Top with fresh whipped topping and crystalized ginger if desired.