Crust: 

1 1/2 c graham cracker crumbs

6 Tbsp melted butter

1 Tbsp sugar

1/2 tsp ceylon cinnamon

Pumpkin Cheesecake Filling:

24 oz (3 pkgs) room temp cream cheese

1 1/2 c light brown sugar (packed)

15 oz drained homemade sugar pumpkin puree

4 large eggs

1/4 c sour cream

2 Tbsp all-purpose flour

2 1/2 tsp pumpkin pie spice or equivalent blend

1 Tbsp vanilla extract

Pinch of salt

Crust:

Preheat oven to 350 degrees. 

Process graham crackers to fine crumbs with rolling pin or in food processor.

In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon.

Press mixture into a large springform pan to form a crust, going about 1/2 inch up the sides.

Place on baking sheet and bake at 350 for 8 minutes. Remove and cool to room temp.

Filling:

Preheat oven to 325 degrees F.

Beat softened cream cheese with brown sugar until fluffy and free of lumps. Remember to scrape sides of bowl.

In separate bowl, mix pumpkin puree, eggs, sour cream, flour, spices, salt, and vanilla until well combined.

Add to cream cheese mixture, and blend well.

Scoop into cooled crust, and tap pan on counter to release any air bubbles.

Bake on center rack at 325 for 50-60 minutes, or until edges are set, but there is still a wobble in the very center of the cheesecake (including a small loaf pan, filled with hot water, in the oven can help prevent cracking). Turn off oven and allow to cool slowly. After about 30 mins, transfer to wire rack for 2 hours, or until room temp. Run a knife around the edge to release tension. Wrap cheesecake in plastic wrap and put in fridge for at least 4 hours to set.

To serve, release from springform pan, slice reasonable portions (it's very decadent!) add your toppings of choice, and enjoy!