PUMPKIN CHEESECAKE

[Roxy]

My friend Mo just sent me this recipe today and I want to make it for Thanksgiving.

 

PUMPKIN CHEESECAKE:

 

 

2 cups Graham Wafer Crumbs

1/3 cup Butter (melted)

1/3 cup Sugar

2 TBSP Cornstarch

2 tsp Cinnamon

¼ tsp Ginger

1 pkg.Cream Cheese (softened)

1 ¼ cups Pumpkin Pie Filling (canned)

2 Eggs (separated)

 

1 ¼ cup Sour Cream

2 TBSP Sugar

1 tsp Vanilla

 

Combine graham wafer crumbs and melted butter. Press into a 8” spring form pan; refrigerate.

 

Combine sugar, cornstarch and spices. Add cream cheese and beat until smooth. Add pumpkin pie filling and egg yolks. Beat until well blended.

 

In a separate bowl, beat egg whites until soft peaks form; fold into pumpkin mixture.

 

Spoon filling over prepared crust and bake at 325°F for 45-55 minutes or until a knife inserted in the center comes out clean.

 

Combine sour cream, sugar and vanilla. Spoon this over baked cheesecake and return to the oven for 10 more minutes. Remove from oven and allow to cool at room temperature and then chill in fridge until ready to serve.

 

Serve with a big dollop of whipping cream on top!