A desert that will sure be loved, Pumpkin Cheesecake

Around the holidays everyone loves some pumpkin pie but one of my new favorites is pumpkin cheesecake! With a mixer it is a very simple recipe. Instead of making a crust you can make it even more simpler and buy a pre-made crust but I would rather have a DIY crust... ;)

For the crust:
1  3/4 cups of graham cracker crumbs
3 tablespoons of light brown sugar
1/2 teaspoon of ground cinnamon
1 stick of melted butter (salted is the best for the crust)

Combine the crumbs, sugar, and cinnamon in bowl before adding the melted butter. Press down into a circular springform pan and set aside. So easy!

For the filling:
(Make sure you use a mixer, it will take nearly forever to use just a whisk)
3 (8 oz) packages of cream cheese
1 (15 oz) can of pureed pumpkin
3 eggs
1 yolk
1/4 cup of sour cream
1  1/2 cups of sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon flour
1 teaspoon vanilla extract (I was lucky enough to be given some REAL vanilla as a present, if you have it... use it, it makes a difference!)

Beat the cream cheese for a good 5 or 10 minutes until it is nice and smooth. Add the pumpkin puree, eggs, egg yolk, sour cream, sugar and all the spices. Gradually add the flour and then the vanilla. Beat until it is a nice creamy color.

Pour into crust and place in oven for 1 hour. Remove from oven and let it sit for 15 minutes. Cover and place in fridge for at least 4 hours. The longer it has to cool the better.

It will most definitely be a delight at any holiday dinner table. Mmm mmm!

As you can see big families call for multiple pies, just double the recipe and you're good to go!