Paula Dean's Pumpkin Cheesecake

This recipe comes from Paula Dean on the food network.  I'm making it for thanksgiving this year!

Ingredients


Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter



Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 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

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 9-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 place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Crunch

Pumpkin Crunch


1 Can pumpkin (1 lb 13 oz)

1 Can canned milk (12 oz)

1 Cup sugar

3 Eggs

1 Teaspoon cinnamon

(Optional Ingredients: 1/4-1/2 tsp. vanilla and

a pinch of pumpkin pie spice OR a pinch of each- ginger, cloves, and nutmeg)



1 Yellow cake mix

1 Cup chopped walnuts

2 Blocks butter, melted

(Optional: 1 tablespoon of brown sugar)



Mix pumpkin, canned milk, sugar, eggs, and cinnamon, vanilla and pumpkin pie spice together . Line pan with waxed paper. Pour mixture into pan. Sprinkle yellow cake mix onto mixture. Sprinkle nuts onto cake mix. Pour butter on cake mix. Sprinkle brown sugar over butter. Bake at 350° for 45-60 minutes. Let cool, and refrigerate. Flip over once fully chilled.





Frosting

1 block cream cheese (8 oz)

1 cup cool whip

1 cup powdered sugar



Mix together.