Pumpkin Cheesecake with Whole Grain Cookie Crust

Ingredients:

Warp:

• 1 and 3/4 cups crumbs whole grain graham crackers
• 3 tbsp. l. brown sugar
• 1/2 tsp ground cinnamon
• 110 g melted salted butter

Filling:

• 680 g mascarpone cream cheese at room temperature
• 425 g pumpkin puree
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1.5 cups of sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 2 tbsp. flour
• 1 tsp vanilla extract

Preparation:

1. For the base: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Form a flat cake in a 9-inch springform pan.
2. Preheat oven to 180°C.
   
   For the filling: Beat the cream cheese until smooth. Add the pumpkin puree, eggs, egg yolk, sour cream, sugar, and cinnamon, nutmeg, and cloves. Add the flour and vanilla extract. Beat until well combined.
   
   Pour the filling over the crust. Smooth it out and bake for 1 hour. Remove from the oven and let rest for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.