Pumpkin Cheesecake

Now that Fall is right around the corner, I'm getting very anxious for the smell of baked apple spices to great me when I walk through my sister-in-law's front door. I can't wait for the intoxicating scenery to grace us with it's presence. My favorite part of Autumn is the smell of pumpkin pie baking! Although this is one of my favorite smells, I must confess it is not my favorite dish. I can't really even say I like pumpkin pie all that much. I know, I know....how can I not like pumpkin pie, right? Well, I think it has something to do with having it as a child and the person who made it, made the pie way too runny for me. Anyway, I just don't care for it much anymore so I tried finding recipes last year to allow me to still have the same great taste of pumpkin but with a thicker consistency. I found the perfect solution to my runny dilemma....Pumpkin Cheesecake! It's definitely a new favorite of mine and hopefully you'll find just as delicious as I did :) ENJOY!

CRUST:

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup granulated sugar

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 spring form pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

CHEESECAKE:

3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

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.

TOPPING:

1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

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 spring form pan

 
http://www.cooks.com/rec/view/0,196,139163-227202,00.html
 
 
*Don't forget to comment :)