Proper and Son’s Pumpkin Cheesecake

Ingredients

Crust

• 1¾ cups graham cracker crumbs
• 3 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 125g melted butter

Filling

• 675g cream cheese, at room temperature
• 425g can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1½ cup sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract

Method

Preheat oven to 176°C.

Crust

In a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter.

Pat down flat into a 9-inch springform pan. Set aside.

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.