Nov 8, 2013
When you think about Thanksgiving, you think about friends, family and great food. When it comes to great desserts, there's no better way to finish off an awesome meal than with Pumpkin Cheesecake! If you love pumpkin pie and you love cheesecake, you'll never forget how awesome this is. Here's how it's done!
PREHEAT oven to 350° F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
This is a dessert for cheesecake lovers and pumpkin pie lovers everywhere and once you and your guests have some, they'll be cheesecake and pumpkin pie lovers too!
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