Pumpkin Cheesecake

[Yvonne (Vonnie) Mostat, RN]

This may seem a lot of work, but the outcome is delicious. It is officially Fall now, and Halloween is just around the corner, so no better time to have someone over for the Pumpkin Cheesecake.

For the crust I use Pamela's shortbread cookies or the new Scottish gluten free shortbread. Place it in a zip-loc bag, bash the heck out of it until it is just crumbs. (I use the entire box if I am making a 9 x 12 baking pan, or I use 2/3 of the cookies for a spring form circular pan.  I then put 2 -3 tbsp. of butter into the bag and microwave it on low. You know how well this is going to stick together to form a pasty base by now. I press it onto the bottom of the pan and 1" u the side of the 9" springform pan. You can bake this at 350 degrees for 6 - 8 minutes but in doing it this way do NOT allow it to brown. I have had success in just refrigerating it.

CHEESECAKE;

3 pkgs. (8 oz each) of cream cheese softened

1 Cup of white sugar and 1/4 Cup of packed light brown sugar

1 3/4 Cup (16 oz can of solid pack pumpkin

2 eggs

2 /3 Cups (5 fluid oz. undiluted evaporated milk

2 tbsp cornstarch

1/4 tsp cinnamon

1/2 tsp nutmeg

BAKE in 350 degree over for 55 - 60 minutes

TOPPING

Combine 2 cups of sour cream and 1/4 to 1/3 Cup of sugar

1 trp. of imitation rum or vanilla extract - or if you are concerned about the liquor content use a vanilla bean scraped

Spread over warm cheesecake and bake JUST for 5 minutes.  Refrigerate before serving.  NOTE:  This is very "more-ish"

Sorry, I do not have the calorie count.  This recipe was begged off a friend of mine

This is 

 

[Scott Adams]

Just in time for Halloween! Thank you for this recipe!