Description

Good things come to those who wait! This dessert is not quick, but it's easier than it seems and it sure is good.

Ingredients

• Crust:
• 8 T. unsalted butter
• 14 full sheets cinnamon graham crackers, from 1 box, finely crushed* (2 c. crumbs)
• 1/4 c. light brown sugar, packed
• Cheesecake:
• 4 - 8 oz. packages cream cheese, softened
• 1 1/3 c. granulated sugar
• 4 large eggs, at room temperature
• 1 egg yolk, at room temperature
• 1 T. lemon juice
• 1 T. vanilla extract
• 1 c. sour cream, at room temperature
• 15 oz. can pure pumpkin (NOT pumpkin pie filling)
• 2 t. ground cinnamon
• 1 1/2 t. ground cloves
• 1 1/2 t. ground nutmeg
• 1/2 t. ground ginger
• Pecan Streusel:
• 1 c. raw pecans
• 2 t. vanilla extract
• 2/3 c. flour
• 3/4 c. light brown sugar, packed
• 1/2 c. granulated sugar
• 1/2 c. quick-cooking oats
• 1/2 t. ground cinnamon
• 1/4 t. ground nutmeg
• 1/4 t. ground cloves
• 1/4 t. ground ginger
• 1/8 t. salt
• 1 stick cold, unsalted butter, cubed
• Serve with:
• whipped cream and/or vanilla ice cream

Steps

1. Preheat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper; spray with non-stick cooking spray; set aside.
2. Crust:
3. Melt butter in a large microwave safe bowl. Add finely ground graham crackers and sugar; stir until well combined. Transfer to prepared pan; firmly press crumbs down on the bottom of the pan into an even layer. Use a cup or back of a spoon to press crumbs down firmly.