• 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can puree pumpkin (not pumpkin pie mix)
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 2 T all-purpose flour
  • 1 tsp. vanilla extract
  • 1/2 cup chopped walnuts
  • 1 3/4 cups graham cracker crumbs
  • 3 T dark or light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1 stick melted salted butter
Preheat oven to 350 degrees.  In medium bowl, combine crumbs, sugar, and cinnamon.  Add melted butter.  Press down flat into a 9 inch springform pan.  Set aside.
Place cream cheese in food processor or bowl.  Either process in food processor or beat with electric mixer until smooth.  Add pumpkin puree, eggs, egg yolk, sour cream,  sugar and the spices.   Add flour and vanilla.  Beat together until well combined.  Pour into crust.  Spread out evenly and place in oven for 1 hour.
 Remove from the oven, run a knife around the edges to loosen it from the sides (this will help with cracking of the top).  Sprinkle the walnuts evenly over the top and let sit for 15 minutes.  Cover with plastic wrap and refrigerate for 4 hours.  Do not take the springform pan off until it has been refrigerated.  Leave the bottom pan on.  Now you can wrap it well and freeze it or serve it with a dollop of whipped cream.
Note:  it is recommended to use full-fat products in order to help with the top cracking.  If you do get cracks on the top, after all the recommendations, just fill in with more walnuts!