Yet another way to use up that pumpkin you’ve left over from Halloween or Thanksgiving, or any of the other reasons you have surplus pumpkin in your house!
7 to 8 graham crackers, crumbled (about 1 1/4 cups)
5 Tbsp butter, melted
1/4 cup sugar
For the filling you will need:
24 oz cream cheese, at room temperature
1 cup sugar
3 Tbsp flour
1 tsp vanilla
5 large eggs
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 (15 oz) can pumpkin puree
1/4 cup brown sugar
1 cup sour cream
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
Combine the graham-cracker crumbs, butter, and sugar. Pat the mixture on the bottom and partway up the sides of the pan. Bake 10 minutes; remove from oven and let cool.
Reduce oven temperature to 300°F.
Mix all of the filling ingredients by hand or with an electric mixer.
Pour the filling into the cooled crust.
Place the cake in the center of the oven and bake for 1 hour (the cake will still shimmy, but will set later).
Turn off the oven and let the cake sit undisturbed inside for another hour.
Cool, then refrigerate at least overnight. You can also refrigerate, wrapped well, for up to two days.
Cut up, serve and enjoy – we sometimes add custard as an extra decadent bit!
Garnish with candied nuts, chopped dried cranberries, or whipped cream just before serving.