This delicious concoction is the perfect combination of cheesecake and pumpkin! Top it with caramel and whipped cream, and your guests will be begging for more.

Perfectly Flawless Pumpkin Cheesecake

Crust

1 3/4 cups graham cracker crumbs
3 Tbls light brown sugar
1/2 tsp ground cinnamon
1 stick melted salted butter

Filling

3 – 8 oz packages cream cheese, at room temperature
1 – 15 oz can pureed pumpkin
3 eggs, plus 1 egg yolk
1/4 cup sour cream
1 1/2 cup sugar
1/2 tsp ground cinnamon
1/8 tsp fresh ground nutmeg
1/8 tsp ground cloves
2 Tbls all-purpose flour
1 tsp vanilla

1. Preheat oven to 350 degrees.

2. In a medium bowl combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and press down flat into a 9 inch springform pan.

3. With a mixer beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. Add flour and vanilla. Beat the mixture until well combined.

4. Pour over crust. Spread out evenly, and bake in oven for 1 hour. Remove from oven and let sit for 15 minutes. Cover and put in refrigerator for 4 hours.

5. Drizzle caramel over, and top with whipped cream.