Who doesn't look forward to traditional Thanksgiving dinner every year, followed by sweet desserts? Personally, I have never been a huge fan of the regular pumpkin pie, but years ago I came across a pumpkin cheesecake recipe that sounded delicious and I have been making it ever since for the delight of my family and guests. Nothing more decadent after a meal of turkey, stuffing and potatoes than this beautiful dessert which I can guarantee you nobody can resist.

INGREDIENTS:

For the crust:

• 1 & 1/2 cups of graham cracker crumbs

• 1/3 cup of melted butter

• 1/4 cup of granulated sugar

• 1/4 cup of chopped pecans (optional)

For the filling:

• 3 packages of cream cheese, softened (8 oz each)

• 1 cup of granulated sugar

• 1/4 cup of light brown sugar

• 2 eggs

• 15 oz can of Pure Pumpkin Pure

• 2/3 cup of evaporated milk

• 2 tablespoons of cornstarch

• 1 & 1/4 of teaspoon of ground cinnamon

• 1/2 teaspoon of ground nutmeg

For topping:

• 2 cups of sour cream (16 oz)

• 1/3 cup of granulated sugar

• 1 teaspoon of vanilla extract

First, in a mixing bowl, combine crumbs, butter, sugar and pecans. Press onto bottom and side of a 9 inch spring form. Preheat oven to 350 F and bake it for 6 to 8 minutes. Remove from oven and cool it on wire rack. 

For the filling, using an electric mixer beat cream cheese, sugar and brown sugar in a large bowl until fluffy. Add eggs, pumpkin and evaporated milk, mix well. Add cornstarch, cinnamon and nutmeg, mix it again. Pour mixture into crust and bake it at 350 F for about 55 to 60 minutes. When you gently shake baking form, middle should be still a little "wobbly". 

While your cheesecake is baking, combine sour cream, sugar and vanilla in a bowl and mix it well. Spread over surface of warm cheesecake and bake it for another 5 to 7 minutes to set. Cool on wire rack. Chill for several hours or overnight. Enjoy!