Pumpkin Cheesecake ...

I made Ethan a pumpkin cheesecake tonight ... can't wait to try it with him this week!

Here's the recipe:

Crust:
8 graham crackers (1 1/4 c crumbs)
1/4 cup sugar
5-6 tablespoons butter, melted
QUICK TIP: Mix whole graham crackers and sugar in food processor. Then add melted butter and mix again. (the food processor is God's gift to my kitchen next to the standing mixer)

Filling:
24 oz cream cheese at room temperature
1 cup sugar
3 Tbsp flour
1 tsp vanilla (Mexican)
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 spice
1/4 cup brown sugar
1 cup sour cream

Directions:
Preheat oven to 350. Coat pan with cooking spray.
Combine crust ingredients in food processor and press into bottom of pan.
Bake CRUST ONLY in oven for 10 minutes. Let cool and reduce oven temp to 300.
Combine all filling ingredients with mixer.
Pour filling into cooled crust.
Place cake in center of oven and bake for 1 hour. (cake still jiggle but will set later) Turn off oven and let cake sit undisturbed inside for another hour. Cool, then refrigerate overnight.
Garnish with candied nuts, dried cranberries and whip cream when serving.