To celebrate fall, pumpkin season, and pumpkin beers, head to the kitchen and indulge in this earthy pumpkin-beer cheesecake.
Serves: 10
1-3/4 cup cinnamon graham cracker crumbs (15–17 whole graham crackers)
3 Tbs light brown sugar
1/2 cup (1 stick) butter, melted
24 oz (680 g) cream cheese at room temperature
One 15 oz (425 g) can pumpkin puree (or fresh pumpkin puree, if you have it)
3 eggs plus 4 egg yolks
1/4 cup (2 fl oz/59 ml) sour cream
1-1/2 cup sugar
1 cup (8 fl oz/237 ml) pumpkin beer
4 Tbs all-purpose flour
Preheat oven to 350°F (177°C).