Pumpkin Cheesecake (one cheesecake in a pie pan and 20 cupcakes)

Ingredients

Crust for cupcakes (do this recipe twice – the second one is for the cheesecake in a pie pan):

  • 1 1/2 cups graham cracker crumbs
  • 1/4 C   sugar
  • 1 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down into cupcake papers. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into  cupcake crusts and into the pie crust. Spread out evenly and place in oven for 30 minutes for the cupcakes and 1 hour for the cheesecake. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.