Paula Deen’s Pumpkin Cheesecake

1 3/4 cups graham cracker crumbs
2 tablespoons light brown sugar
I teaspoon ground cinnamon
1/2 cup (1 stick) butter, melted.
Three 8-opunce packages cream cheese, at room temperature.
1 1/2 cups granulated sugar
2 tablespoons al-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
3 large eggs
1 large eg yolk
One 15-ounce can pumpkin
1/4 cup sour cream
Whipped cream, for garnish
Toasted pecan halves, for garnish

1. Preheat the oven to 350°F. Spray a 9-inch springform pan with vegetable oil cooking spray.
2. Combine the graham cracker crumbs, brown sugar, and half teaspoon of the cinnamon in a medium bowl. Pour the melted butter over the mixture and stir until all of the crumbs are moistened. Press this mixture on the bottom and about 1 1/2 inches up the side of the pan.
3. Beat the cream cheese with an electric mixer until it is very smooth. Add the remaining 1/2 teaspoon cinnamon, the granulated sugar, flour, vanilla, nutmeg, cloves, egg, egg yolk, pumpkin, and sour cream and beat at low speed until the mixture is very smooth.
4. Spread the batter in the pan and place the pan on a baking sheet for easy handling. Place the baking sheet in the center of the oven and bake the cheesecake until the center is set, about 1 hour. Cool on a wire rack for 15 minutes.
5. To loosen the cheesecake from the springform pan, run a butter knife along the inside of the pan. Remove the outer ring and allow the cake to cool completely on a wire rack. Cover tightly and refrigerate for at least 4 hours before serving.
6. Bring to room temperature before serving with whipped cream and toasted pecan halves.

Makes 12 to 14 servings