The Twitchin Kitchen

I made this dessert twice so far and I have to say, it's one of my new favorite desserts.

However, a note of warning... if you actually use the amount of cream cheese as listed in the recipe, you're going to end up with like a dozen Cheesecake pies if you don't actually have two large pans like what they would ask for. happened with me the first time around, lol. I basically had to give away half of my cheesecake to my family members and friends so that it wouldn't get wasted.

and I basically pigged out on the rest of it. I couldn't help myself, it was just too damn delicious! it was worth it having to go to the gym to keep my weight down.

So the second time around I only used one box of Philly cream cheese, and also halved some of the other ingredients... ended up with one perfectly tasty pumpkin cheesecake.

Quote:Ingredients

* CRUST
* 1 1/2 cups graham cracker crumbs
* 1/3 cup butter or margarine, melted
* 1/4 cup granulated sugar
*
* CHEESECAKE
* 3 packages (8 oz. each) cream cheese, softened
* 1 cup granulated sugar
* 1/4 cup packed light brown sugar
* 2 large eggs
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
* 2 tablespoons cornstarch
* 1 1/4 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
*
* TOPPING
* 1 container (16 oz.) sour cream, at room temperature
* 1/3 cup granulated sugar
* 1 teaspoon vanilla extract

Directions
PREHEAT oven to 350° F.

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

FOR CHEESECAKE:
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.

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

FOR TOPPING:
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.

Next time try freezing mini cakes. Cheesecake - at least my recipe does - freezes nicely and can stay nice for about 6 months in the freezer if wrapped properly.

I like to make tiny individual serving size cakes and freeze them. They thaw out in the 'fridge in about 3 hours or on the counter faster. Better to do the 'fridge thaw so it doesnt' get mushy. I like top put one in the fridge before bed so I know it's ready to eat anytime during the week if I want.