Thursday, November 26, 2009

Pumpkin Cheesecake

Happy Thanksgiving everyone!!! I'm almost to stuffed to type, but I had to share this wonderful recipe with you today. I got it this summer from my cleaning buddy Becky. We cleaned many classrooms together. I'm surprised I still have my hearing... Becky couldn't wear her hearing aids while cleaning and was VERY loud!!! I got a double ear infection and teased she was the reason. She brought this cheesecake in one day and I loved it. She finally shared it with me at the end of the summer after I harassed her about it. I knew I had to make it for Thanksgiving and share it with all of you . I much prefer this over pumpkin pie. I think you will love it!! I used Splenda in place of the white sugar and it came out perfectly. The sour cream sauce on the top goes wonderfully with the creamy pumpkin cheesecake filling. This would be a wonderful addition to anyones holiday table. Enjoy... I did so much I think I ate half the cheesecake :)

PUMPKIN CHEESECAKE
Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Cheesecake Filling
3 (8 oz) packages cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
1 3/4 cup canned pumpkin
1/2 tsp ground nutmeg
2 eggs
2/3 cup evaporated milk
2 TBSP cornstarch
1 1/4 tsp cinnamon
Topping
1 (16 oz) carton sour cream
1 tsp vanilla extract
1/3 cup sugar
For crust, combine graham cracker crumbs, sugar and butter in medium bowl. Pres onto bottom and an inch up the side of a 9 inch spring form pan. Bake in a preheated oven at 350 degrees for 6-8 minutes. Do not allow to brown. Remove from oven; cool.
For cheesecake, bet cream cheese, sugar and brown sugar until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 for 55-60 minutes or until edge is set (it took me about 1 hr and 10 minutes).
For topping, combine sour cream (at room temp), sugar and vanilla. Spread over surface of warm cheesecake. Return to oven and bake for 5 minutes. Cool on wire rack. Remove side of pan; chill several hours or overnight.
Here's Sophie at her Thanksgiving play at school. She's the one with the white sweater.

9 comments:

Coleen's Recipes said...

Sophie looks so cute in her school play costume!! Your pumpkin cheesecake sounds excellent. I'm always searching for good cheesecake recipes.

Mary said...

Oooo that sounds yummy - I love the sour cream topping too!!

teresa said...

this looks fabulous! hope you had a good thanksgiving!

Donna-FFW said...

What a delicious pumpkin cheesecake, love the sour cream topping!!

Lynda said...

This looks so yummy, Heidi! I think cheesecake is the perfect dessert for any occasion.

Ingrid said...

Thanks for the recipe! I've got a can of pumpkin left and wanted to make cheesecake though minis.

Glad to hear that your Thanksgiving was a yummy and filling one!
~ingrid

Katy ~ said...

I would LOVE a pumpkin cheesecake. It sounds so elegant, YUM

And Sophie is just growing up so fast isn't she? What a little doll she is.

the ungourmet said...

Hi Heidi! Your cheesecake looks delicious. I hope you and you family enjoyed a fun and relaxing turkey day!

I hopped over to get a dinner idea, I'm stumped! :D

Alexis AKA MOM said...

I'm LOVING Pumpkin it's my fav. Sophie you're way too cute!