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Pumpkin cheesecake
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| Pumpkin Cheesecake Bake in a 10" springform Pan Use Graham cracker, spiced wafer or shortbread crust | |
| 1.5 lbs | cream cheese, at room temperature |
| 2 cups | sugar |
| 1 pint | sour cream |
| 4 eggs plus 2 egg yolks | |
| 16 oz can | pumpkin puree |
| 1/4 cup | flour |
| 1 tbs | pumpkin pie spice |
Cream together cream cheese and sugar until smooth.
Incorporate the eggs and yolks one at a time, scraping the bowl frequently between additions.
Add the remaining ingredients and mix just until blended.
Lightly spray a 10" springform pan's sides with a vegetable spray.
Fill the springform pan with a crust that has been partially baked.
Bake at 350°F until the edges puff and start changing color.
Turn off the oven and use the handle of a wooden spoon to prop the oven door open some.
Allow to cool completely in the oven before refrigerating.
Optional: Serve with whipped cream, sprinkled with cinnamon.
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