Thanksgiving isn't Thanksgiving without the Pumpkins

I hope that everyone had a wonderful Thanksgiving...and not a ton of leftovers to deal with :)  This year I have been on a pumpkin kick and the family has jumped on the bandwagon with me...we've had pumpkin pancakes, pumpkin spice cupcakes and now pumpkin cheesecake.  Now, forgive me for saying this but...I have NEVER been a pumpkin fan.  In fact, I have always passed over the pumpkin pie or sweet potato casseroles, eww.  It seems like pumpkins are a Thanksgiving staple so I have learned to eat it, once it's doctored up enough of course.  I made two cheesecakes from this recipe but you can make one if you use a springform pan.

Crust:

• 1 3/4 c graham cracker crumbs
• 3 T sugar
• 1 stick melted butter

In a bowl, combine crumbs and sugar.  Slowly add melted butter. Press down flat into a 9-inch springform pan or a pie pan. Set aside. If you are using a pie pan, you will need to make two.

Filling:

• 3 (8-oz) packages of cream cheese at room temperature
• 1 (15-oz) can pumpkin puree
• 3 eggs
• 1/4 c sour cream
• 1 1/2 c sugar
• 1/2 t cinnamon
• 1/4 t nutmeg
• 2 T all-purpose flour
• 1 t vanilla extract

Preheat oven to 350 degrees F.

Beat cream cheese until smooth.
Add pumpkin puree, eggs, sour cream, sugar, spices, flour and vanilla. Beat together until well combined.


Pour into crust.  Bake in oven for 1 hour. Remove from the oven and let sit for 15 minutes.
Refrigerate 4 hours before serving.