Paula Deen's Pumpkin Cheesecake

We had a wonderful feast on Thanksgiving at my son and daughter-in-law's home. In addition to taking cornbread dressing and broccoli casserole, I made this pumpkin cheesecake. I saw Paula make this on her show and decided it was worth trying and as with all her recipes it is a keeper. There were no cracks in this cheesecake. It is very creamy.

PAULA DEEN'S PUMPKIN CHEESECAKE

Preheat oven to 350 degrees.

Crust:
1-3/4 cups graham cracker crumbs
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1 stick melted butter
(I also added about 1/4 cup of ground pecans)

In a medium bowl combine crumbs, sugar, cinnamon. Add melted butter. Press into a 9 inch springform pan that has been sprayed with Pam and press into bottom and up the sides. Set aside.

Filling:
3 (8-ounce) packages cream cheese at room temperature
1 (15-ounce) can pumpkin (not the pie filling)
1-1/2 cups granulated sugar
3 eggs plus 1 egg yolk
1/4 cup sour cream
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
(I just used 1 teaspoon pumpkin pie spice)
2 tablespoons flour
1 teaspoon vanilla

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and the spice. Add flour and vanilla. Beat together until well combined. Pour into crust and bake at 350 for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Slide a knife around the edges and remove springform. Serve with whipped cream.