Organic Pumpkin Cheesecake (with Gluten-Free/Yeast-Free Graham Cracker Crust)

I promise nobody will know this crust is Gluten Free, NOBODY. I pride myself in "tricking" people who think they can taste GF food a mile away. I use this brand of GF/YF graham crackers for the crust: Kinnikinnick (I think I spelled it right!).

Ingredients

Crust:

• 1 3/4 cups gluten-free/yeast-free graham cracker crumbs
• 3 tablespoons raw coconut crystals, any natural sweetener that's 1:1 sugar OR light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted, salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin OR 2 cups home made pumpkin puree
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream 
• 1 1/2 cups raw coconut crystals OR sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose GF flour OR Potato Starch
• 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 flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese 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 and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.