Pumpkin cheescake
Cakes
Crust: 1¾ cups graham cracker crumbs 3 tablespoons light brown sugar ½ 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 ¼ cup sour cream 1½ cups sugar ½ teaspoon ground cinnamon ⅛ teaspoon fresh ground nutmeg ⅛ teaspoon ground cloves 2 tablespoon all-purpose flour 1 teaspoon vanilla extract
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