Lisa's Southern Kitchen

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Ingredients:

Crust:

• 1 1/4 cup Graham Cracker Crumbs

• 4 tbsp. Butter, melted

• 2 tbsp. Brown Sugar

• 1/2 cup Ground Cinnamon

Filling:

• 1 2/4 cup Pumpkin Puree

• 2 tbsp. Flour

• 2/4 cup Granulated Sugar

• 1/4 cup Brown Sugar

• 1 tsp. Ground Cinnamon

• 1/2 tsp. Nutmeg

• 1/2 tsp. Ground Cloves

• 1 container Cream Cheese

• 3 tbsp. Sour Cream

• 3 Eggs

Instructions:

1. Preheat oven to 350 degrees and grease a springform pan wrap bottom and sides of the pan with aluminum foil.
2. Make the graham cracker crust, in a bowl add ingredients and stir well until crumble.
3. Press the crust in the bottom of the pan and bake in the oven for 6 minutes. Take out of the oven and let cool completely.
4. Make the filling, in a bowl of stand up mixer add in flour and white sugar, brown sugar and cinnamon, nutmeg, ginger and cloves, flour and mix well until combined.
5. Add in cream cheese and beat well until smooth and add in sour cream, pumpkin puree until smooth and creamy.
6. Pour the pumpkin filling over the crust and spreading out evenly.
7. In a roasting pan with 1/2 inch of water in the pan and add in the cheesecake.
8. Bake for 55 minutes and cool the cheesecake completely on wire rack and wrap with plastic wrap, place in the fridge to chill for 6 hours.