Photo: Jen Causey, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell
How to Make It
Step 1
Make crust: Preheat oven to 350°F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.
Step 2
Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.
Step 3
Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.
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