For Crust:
1¾ cups graham cracker crumbs
3 tbsp light brown sugar
½ tsp cinnamon, ground
1 stick butter, Melted
For Filling:
3 Philadelphia cream cheese, (8 oz each), at room temperature
15 oz pumpkin puree
3 eggs
1 egg yolk
¼ cup sour cream
1½ cups sugar
2 tsp cinnamon, ground
¼ tsp nutmeg, ground
¼ tsp cloves, ground
2 tbsp all-purpose flour
2 tsp pure vanilla extract
For Topping:
1 cup sour cream
1 tsp pure vanilla extract
¼ cup sugar
Preheat the oven to 350 degrees F.
Crust:
In a medium bowl, combine the crumbs, sugar, and cinnamon. Add melted butter.
Press the mixture flat in a 9-inch springform pan and set aside.
Filling:
Beat the cream cheese until smooth
Add the pumpkin, eggs, egg yolk, sour cream, sugar and spices and beat well.
Add the flour and vanilla. Beat until well combined.
Pour into the crust and spread evenly.
Bake for 50 minutes.
Topping:
Mix the sour cream, vanilla, and sugar until smooth
Spread the topping over the top and bake for additional 10 minutes.
Remove from the oven and let it sit for 15 minutes.
Cover it with plastic wrap and refrigerate for at least 4 hours up to overnight.
Sugar: 22g
:
Calcium: 38mg
Calories: 200kcal
Carbohydrates: 28g
Cholesterol: 42mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 91mg
Protein: 2g
Saturated Fat: 3g
Sodium: 125mg
Vitamin A: 3649IU
Vitamin C: 1mg
