Pumpkin Cheesecake

6 tablespoons salted butter,

plus more for greasing pan 1 ¾ cups graham cracker

crumbs

3 tablespoons light brown

sugar

1 teaspoon ground cinnamon,

divided use

3 (8-ounce) packages cream

cheese, room temperature 1 (15-ounce) can pure

pumpkin puree

¼ cup sour cream, room

temperature

1 ½ 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

Heat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with butter.

Melt the remaining 6 tablespoons butter; set aside.

In a medium bowl, combine graham cracker crumbs, brown sugar and ½ teaspoon of the cinnamon. Add the melted butter and stir until well-combined. Press into the bottom of the prepared springform pan. Set aside.

In a large mixing bowl, beat cream cheese until absolutely smooth and creamy; a handheld or stand mixer will work best. Add pumpkin puree, sour cream, granulated sugar, the remaining ½ 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.

Put some water on to boil. Wrap bottom of pan with aluminum foil, coming up at least a few inches on all sides. Pour cream cheese mixture over crust and spread evenly. Place the pan in a larger pan and pour in boiling water between them until it comes halfway up the sides of the springform pan, but is below the top of the aluminum foil. Bake 1 hour. Remove from oven and remove springform pan from water bath. Let sit 15 minutes. Cover with plastic wrap and refrigerate at least 4 hours.

Makes 12 to 16 servings.