Ingredients
1 serving cooking spray (5 one-second sprays)
9 whole RF cinnamon graham crackers
3 T butter
16 oz FF cream cheese
1 C sugar
2 C- FF sour cream
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
3 lge egg(s)
1 C canned pumpkin
Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray, line the bottom with parchment paper, or use a 9 X 13- inch non-stick pan.
place crackers in a plastic bag and crush with rolling pin until fine, Place crumbs into a small bowl.
Melt butter and pour over graham cracker crumbs. Mix until completely moistened. Press crumbs evenly onto bottom of prepared pan and Place in refrigerator while preparing pumpkin filling.
cream cheese in the bowl with an electric mixer until smooth. Add sugar and mix until incorporated.
Mix in 1 cup of sour cream until combined then add cloves, cinnamon, nutmeg and ginger. Add remaining sour cream and mix until just combined.
Slowly beat egg one at a time until incorporated, then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature, and mixed as little as possible, just until each ingredient is combined.)
Pour into prepared pan, spread evenly smooth top.
Bake until set at the edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting and serving.
