creativity makes all the difference

With Thanksgiving being just around the corner, I am currently trying to come up with ideas for what to bring to the table. You obviously have the turkey, the stuffing, the cranberry sauce, and let's not forget the green bean casserole. How about dessert? About 9 years ago, I found a recipe that I knew would be a hit. People in my family love cheesecake, but they also love pumpkin pie. So why not have both?

I found a recipe for a delicious pumpkin cheesecake that is simply divine, and it's easy to make. I found the original pumpkin cheesecake recipe in a magazine, and I lost it. But the below one is also wonderful, and I plan on bringing it to this year's Thanksgiving.

I am such a cheater when it comes to making my own crust. I despise doing it. So I just buy an all-ready made crust because it's easier and time-saving. However, making a homemade one- Yes is way better, but it's a lot more work. Do at your own risk. This recipe makes enough for 16 servings. If you follow my recipe, you will need to buy at least 2 or 3 all-ready made graham cracker crusts. However, if you don't want to make 16 servings worth, you can go to the website, and simply change the serving size, which will result in less ingredients. I would make the given size because I am bringing it to a Thanksgiving dinner, and lots of people will be there. Some may want seconds.


Libby's pumpkin cheesecake enjoy here

Libby's Pumpkin Cheesecake

Ingredients:

for crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar

*omit the above 3 ingredients if you are using an all-ready made graham cracker crust.

for filling:
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Directions

1. PREHEAT oven to 350 degrees F.

2. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

3. 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.

4. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

5. 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 springform pan.

There you have it. Plenty of pumpkin cheesecakes to go around. Please be thankful for what you get, and always share!