Gluten-Free Pumpkin Cheesecake

adapted from Paula Deen/Food Network

Prep time:  10 minutes Cook time: 1 hour Chill time: 4 hours

Ingredients

1 3/4 cups gluten-free 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 pumpkin puree
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 gluten-free flour
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F.

2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

3. 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.

4. 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.

Makes: 8 servings