Today I baked two pumpkin cheesecakes, one pumpkin pie, pecan pie and apple crisp while watching Oprah to celebrate my Thanksgiving break and get ready for my family’s celebration tomorrow.
Here’s my pumpkin cheesecake recipe that yields two:
- 3 8 oz packages of cream cheese, softened
- 1 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 can pumpkin
- 2/3 cups evaporated milk
- 2 tbsps of corn starch
- 1 1/4 tsps cinammon
- 1/2 tsp nutmeg
Beat cream cheese, sugar and brown sugar until fluffy. Beat in eggs, pumpkin and evaporated milk. Add corn starch, cinnamon and nutmeg, beat well. Bake 60-65 minutes at 350 degrees.
I didn’t use the optional topping, but here’s the recipe for the topping:
- 1 16 oz can sour cream
- 1/3 cup sugar
- 1 tsp vanilla
Combine and beat for 30 seconds. Spread over warm cheesecake. Bake for 5 minutes. Cool overnight.
Delicious. I’m in love with this recipe, and I cannot wait for my family to try it tomorrow. I found it at Cooks.com, which is kind of my basic first search before I go to any cookbook. Yum!