In October, pumpkins are literally glowing. So, why not put two of your favorites together…..pumpkins and cheesecake!?

They make a great dessert. They are both nutritious and healthy.

It’s easy to enjoy this special day. Go to a cheesecake store or bakery, and buy a pumpkin cheesecake. Or, better yet, make a homemade pumpkin cheesecake. Its fun and it’s easy.

Here is a Pumpkin Cheesecake recipe to try.

For the Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons  brown sugar

1/2 teaspoon ground cinnamon

1 stick melted  butter

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For the Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin ** not pumpkin pie filling **

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the cinnamon. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour** place a cookie sheet underneath ** Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Top with whipped cream and enjoy ** yummmmmm **

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