Pumpkin Cheesecake

My dear neighbor who also picks up my girls from school has asked me to make her a pie. I was flattered she asked me. I love to make goodies for others

This time though I didn't have all the ingredients needed for the particular pie she requested, so I offered up a pumpkin cheesecake instead.

Pumpkins are prevalent in our part of the country and we in Morton live amongst the fields of Libby's very own pumpkin patches. Starting in late August the trucks bring them in and the canning begins, the plant runs all day and night. The following recipe is Libby's own pumpkin cheese cake with a little "April" sprinkled in for variety.

The following is Libby's own cheesecake recipe which you can also print by following this link to  Libby's.
*I have put my variations in parentheses.

Preheat oven to 350 degrees.

Crust
1 1/2 C. Graham Cracker Crumbs
(3/4 C. Graham Cracker Crumbs & 3/4 C. Ginger Snap Crumbs)
1/3 C. Butter, melted
1/4 C. Sugar

Mix Crumbs, Butter, and Sugar together and press into the bottom of a Spring form pan.
Bake for 5 min.

Cheesecake

3 blocks 8oz Cream Cheese, softened          1/4 C. Brown Sugar
1 C. Sugar                                                   2 Large Eggs
1 15oz can of Pumpkin                                2/3 C. Evaporated Milk
2 TB. Corn Starch                                       (1 tsp. Cinnamon)
1/2 tsp. of Nutmeg                                      (1/8 tsp of ginger)

Cream together Cream Cheese, Sugar, Brown Sugar.

Add Eggs, Pumpkin, Milk and blend. Once blended mix in spices and Cornstarch.

At this stage it looks and feels a bit like a thick baby food.

Pour into crust and bake for 55 to 60 minutes.

*Tip..In an oven proof container such as a large Pyrex measuring cup add water. Place the cup or bowl of water on the shelf directly below the cheesecake, this is suppose to help keep the cheesecake from cracking.

Once the Cheesecake is complete take from oven and let rest about 10 minutes. Then add topping.

Topping

Sour Cream (8oz container)
(1 tsp vanilla)
(1/4 tsp vanilla)
(1/4 C. Sugar)

Mix together and spread over warm cheesecake.

*You will notice that the color of the Sour Cream will turn a bit darker.

I promise you will not be disappointed! This is one good dessert and truly is the closest I have come to Cheesecake Factory's Pumpkin Cheesecake.

Enjoy and may your belly be happy!