Robin's Pumpkin Cheesecake

• 2 cup Digestives/Graham Crackers
• 3 tbsp Brown Sugar
• 1/2 tsp Ground Cinnamon
• 1 stick Butter
• 24 oz Cream Cheese
• 15 oz Pureed Pumpkin
• 3 Eggs
• 1 Egg Yolk
• 1 cup Sugar
• 1/4 cup Sour Cream
• 2 tbsp Flour
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Ground Cinnamon

1. Preheat oven to 350F and line the bottom of a 24cm springform pan with parchment paper.
2. For crust: Grind digestives and add brown sugar, cinnamon, and butter.
3. Mix until consistency is like moist sand.
4. Using your fingers, press the crust into the bottom of the pan until evenly spread.
5. For filling: Beat cream cheese, pureed pumpkin, eggs, egg yolk, sugar and sour cream together.
6. Add flour and spices.
7. Beat until fully combined.
8. Pour the filling over the crust and bake for 1 hour and 15 minutes or until the top no longer wobbles.
9. Let cool slowly and refrigerate for at least a few hours or overnight.
10. Pipe on whipped cream to cover and cracks.
11. Keep refrigerated.

digestives, brown sugar, ground cinnamon, butter, cream cheese, pumpkin, eggs, egg, sugar, sour cream, flour, ground nutmeg, ground cinnamon

Taken from cookpad.com/us/recipes/350442-robins-pumpkin-cheesecake (may not work)