Ingredients

Scale

CRUST
1 ¾ cups Graham Cracker Crumbs
3 tablespoons Light Brown Sugar
½ teaspoon Ground Cinnamon
1 stick melted Salted Buller

FILLING
3 ( 8 ounce) packages Greek Cream Cheese, softened
1 ( 15 ounce) can pureed pumpkin
3 Eggs plus 1 Egg Yolk
¼ cup Sour Cream
1 ½ cups Sugar
1/2 teaspoon Ground Cinnamon
1/8 teaspoon fresh Ground Nutmeg
1/8 teaspoon Ground Cloves
2 tablespoon All-Purpose Flour
1 teaspoon Vanilla Extract

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Instructions

Preheat oven to 350 degrees F.

FOR CRUST:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch pan, Set aside.

FOR FILLING:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in the oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.