Doesn’t November just scream “Pumpkin!”? Pumpkin Bread, Pumpkin Cookies, Pumpkin Pie and now  here is a  fabulous recipe for Pumpkin Cheesecake. Cheesecakes are always a little time consuming, but I am never disappointed when I make this. It is so worth the time! Could this replace the traditional Pumpkin Pie?? Let’s not get carried away here! Some traditions just aren’t meant to be broken. But this could be a close second. Enjoy!

Pumpkin Cheesecake

Crust:

• 2 cup graham cracker crumbs (about 12 full size crackers, smashed)
• 3 Tablespoon sugar
• 1 stick butter, melted

Cheesecake:

• 3 (8 ounce) packages cream cheese, room temp
• 1 1/4 cup brown sugar
• 1 (15 ounce) can of pumpkin
• 2/3 cup evaporated milk
• 2 large eggs
•  2 Tablespoon cornstarch
• 1/2 teaspoon ground cinnamon

Topping:

• 1 (8 ounce) container sour cream, room temp
• 2 Tablespoon sugar
• 1/2 teaspoon vanilla
• Caramel ice cream topping (optional)
• 1 cup crushed toffee bits (optional)
• shaved dark chocolate (optional)

Preheat oven to 350 degrees.

For the Crust: Combine graham cracker crumbs, butter and sugar in a small bowl. Then press the mixture onto the bottom AND 1 inch up the sides of a 9-inch spring form pan. Chill in the fridge while preparing cheesecake.

For Cheesecake: Beat cream cheese and brown sugar in a mixer until creamy. Add pumpkin, evaporated milk, eggs, cornstarch, and cinnamon and beat well. Pour into graham cracker crust and bake for 60-65 minutes or until the edge is set but the center of the cheesecake still moves slightly. Remove from oven.

For topping: Combine sour cream, sugar and vanilla in a small mixing bowl. Spread over warm cheesecake and bake for an additional 8 minutes. Cool completely in pan on a wire rack. Refrigerate overnight. OPTIONAL: Before serving, cover the top of cheesecake with toffee bits. Then slice and add Caramel topping. OR simply sprinkle shaved dark chocolate over the top of the cheesecake and serve!

Linking up: Jane Deere, 2 Maids a Milking