How to make the best Pumpkin Cheesecake

If you're a fan of all things pumpkin, this recipe is for you.  And it's cheesecake  Yes, yummy, yummy cheesecake.  If you have fresh pumpkin, use it.  I use canned for this recipe and everybody loves it.  Make two.  Make three,  Just make it.  You and your family will be delighted. 

Items needed:

Crust:

1 ½ cups Graham Cracker Crumbs
3 Tablespoons Light Brown Sugar
4 Tablespoons Unsalted Butter (melted)

In a bowl, combine graham cracker crumbs and light brown sugar. Stir together, then blend in melted butter with fingers. Press into the bottom and 1 inch up the sides of a 9 inch spring form pan.

Filling:

3 (8-ounce) packages Cream Cheese (softened)
1 cup Sugar
1 (15-ounce) can Pumpkin
3 large Eggs
1 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1 ½ teaspoons Vanilla Extract
1/4 cup All-Purpose Flour
1/2 cup Sour Cream

In a large mixing bowl and with an electric mixer, beat cream cheese while slowly adding sugar. Beat in pumpkin. Beat in eggs. Beat in cinnamon, cloves and vanilla extract. Beat in flour and then sour cream. Pour into crust. Bake in a preheated oven at 350 degrees on the 3rd rack for 1 hour. Center should be set. Remove from oven and place on a wire rack to cool completely. Place in the fridge for several hours to set.

Topping:

1 ½ cups Heavy Cream
2 Tablespoons Sugar
1/4 teaspoon Vanilla Extract

In a large mixing bowl and with an electric mixer, beat heavy cream, sugar and vanilla extract on medium-low speed for around 5 minutes until soft peaks form. Serve with pumpkin cheesecake.