Ingredients

• graham cracker crumbs - 1 ½ cups
• unsalted butter, melted - ¼ cup
• cream cheese, softened - 24 oz
• granulated sugar - 1 cup
• brown sugar - ¼ cup
• pure pumpkin puree - 1 cup
• eggs - 3 large
• sour cream - ¼ cup
• all-purpose flour - 2 tablespoons
• vanilla extract - 1 teaspoon
• ground cinnamon - 1 teaspoon
• ground nutmeg - ½ teaspoon
• ground ginger - ½ teaspoon
• ground cloves - ¼ teaspoon

Instructions

1. 1.

   Preheat oven to 325°F (163°C).

2. 2.

   Mix graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.

3. 3.

   In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.

4. 4.

   Add pumpkin puree, eggs, sour cream, flour, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until just combined.

5. 5.

   Pour the mixture over the crust in the springform pan.

6. 6.

   Bake for 60-70 minutes or until the center is set and the top is lightly browned.

7. 7.

   Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

8. 8.

   Remove from oven and refrigerate for at least 4 hours or overnight before serving.

Nutritional Facts