Pumpkin Cheesecake

I made this pie for Thanksgiving this year to switch things up a bit. It came from Joy of Cooking, my favorite recipe book for the basics.


Graham Cracker Crust

In a food processor dump:



10 large graham crackers (this is one package)
1 tsp cinnamon


After processing crackers into crumbs, add:

1/4 cup sugar
6 T butter, melted and cooled



Dump mixture into pie tin. Press into place. You can press another pie pan of the same size into the dough. Remove the top pan and you have a perfectly even crust. Bake at 350 for 10 minutes.

Cream cheese filling

In a small bowl combine:

2/3 cup brown sugar
3/4 tsp cinnamon
1/4tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg

In a larger bowl or mixer beat for 60 seconds:

2 (8 oz packages) cream cheese

Add one at a time:

2 eggs
2 egg yolks
add:

1 cup canned pumpkin

Pour mixture into cooled pie crust. Bake at 350 for 30 minutes. Reduce the oven to 325 and bake another 10 minutes.

Meanwhile, whisk:

1, 1/2 cup sour cream
1/3 cup brown sugar
1 tsp vanilla

Remove pie and spread sour cream mixture on top. Also spread a couple tablespoons of ground up graham crackers. Bake another 7 minutes.Let the pie cool in the microwave for an hour for a slow cooling process. Refrigerate for 6 hours.