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.