Abby's Pumpkin Cheesecake

I don't know if the word pumpkin should ever be used in a family cookbook, but this cheesecake is so good we are going for it.

• Ready In: 1 hr 5 mins
• Yields: 1 pie

Ingredients

• 3  cups graham cracker crumbs
• 1 1⁄2 cups sugar
• 1⁄2 cup brown sugar
• 16  ounces cream cheese
• 1  cup light cream cheese, 1/3 less fat
• 2  cups pumpkin
• 4  tablespoons sour cream
• 2  tablespoons flour
• 1  teaspoon cinnamon
• 1  teaspoon ginger
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 teaspoon ground cloves
• 4  eggs
• 1  cup  whipped topping (cool whip)

Directions

1. Pre-heat the oven to 325 degrees. Coat 9 inch pie pan with Pam flour cooking spray. Press graham cracker crumbs into the bottom and side of pan.
2. Cream together cream cheeses, sugars and sour cream, then add pumpkin, mixing well.
3. Add flour, cinnamon, ginger, salt, nutmeg, vanilla, cloves, eggs and whipped topping.
4. Bake at 325 for 45 minute.
5. Turn off oven and partially open the door letting the pie cool for 1 hour inside the oven.
6. ** This makes one thick pie or two thin pies.