Homemade Pumpkin Pie Cheesecake

*Note from Ashley: this is a guest post from Amanda Douglas of the Sweet Details! I thought this was the perfect recipe for September - try it out now, and maybe you'll have a hit for the upcoming holiday season!

Hi! It's Amanda from The Sweet Details!   

This cheesecake is so tasty! It's the perfect fall treat for someone who loves pumpkin but finds straight up pumpkin pie a little much. It's creamy and smooth and great with whip cream! I give this one a 5 out of 5!

Ingredients Crust:
1 cup graham cracker crumbs
1 1/2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup melted salted butter  

Filling:
2 (8-ounce) packages cream cheese, at room temperature
1/2 (15-ounce) can pureed pumpkin
2 eggs
1/4-1/2 cup sour cream
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract  

Directions

Preheat oven to 350 degrees F.  

For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 6-inch springform 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 bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Check out more of my yummy recipes here!