Pumpkin Cheesecake

As promised (book club), here is my pumpkin cheesecake recipe. An old friend named Jenn made this for us one Thanksgiving probably 10 years ago and still, every year when the weather starts to chill and Halloween comes to a close, the husband and I start to crave this cheesecake. Here is the catch...I don't like cheesecake (I mean everyone likes cheesecake, but I can turn it down, unlike many other confectionaries) and I don't like pumpkin pie, but somehow this combo is irresistible to us. Oh, and it is the easiest, fool-proof cheesecake I've ever baked. So, try it out this Thanksgiving or any old Wednesday when you need some comfort. (I hear Oprah and the words 'emotional eater' in my head when I say that). I am not going to tell you what I have for breakfast the day after Thanksgiving!

I think I will start a recipe segment, cooking is right brained, yeah?....and share any good recipes I try and love...bon appetite!

Crust: 1 1/2 c. graham cracker crumbs

1/4 c. sugar

1/3 c. butter

Combine. Press into 9" cheesecake pan and half way up the sides. Bake 350 6-8 minutes. Don't let it brown. Remove and cool.

Cheesecake: 1 c. sugar

1/4 c. brown sugar

16 oz. can of pumpkin

1 1/4 t. cinnamon

1/2 t. nutmeg

2 eggs

3 pkgs cream cheese (softened)

5 oz. can evaporated milk

2 T. cornstarch

Beat cream cheese, sugar, br. sugar until fluffy. Beat in pumpkin & eggs & milk. Add cornstarch, cinnamon, nutmeg. Beat well. Pour into crust. Bake 350 55-60 minutes until edge looks set.

Topping: 1 t. vanilla

2 c. sour cream (room temperature)

1/4 c. sugar

Combine in a small bowl. Spread over warm cheesecake. Bake for 5 minutes more. Cool on rack. Chill for several hours or overnight.