Crust:
1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves
1/4 cup firmly packed light brown sugar
4 Tbs. (1/2 stick) unsalted butter, melted

Filling:
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
(I may add 1 1/2 teaspoon ground cloves and 1/4 teaspoon ground ginger)

Topping:
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Preheat an oven to 350°F. Lightly butter a 9-inch springform pan.

To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.

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.

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.

Top with candied pecans when serving.

Post from: in her words

MY Pumpkin Cheesecake

Well guys, I got all excited about my pumpkin cheesecake that I started looking around at different recipes, and now I’m in a bind.  I have two recipies here… one’s much more involved that the other… and I can’t decide between them.

Real Simple published this recipe in a recent article.  It’s very simple (hence, “real simple”) and was my initial pick for my Thanksgiving contribution.

Now I’ve found this Williams Sonoma cheesecake that seems to have a more spiced flavor (and the picture looks incredible), BUT it’s much more involved.

I know you’re not supposed to judge a book by it’s cover (or a recipe by it’s picture) but this is a tough one!

Anyone have any suggestions?

Post from: in her words

Calling all culinaris

The Holidays are quickly approaching, and there is one is particular I’m most excited about… Thanksgiving.  Thanksgiving is by far my favorite Holiday, and this year I will be celebrating with my immediate family at our humble abode.  I can’t wait for our family to be together, the amazing spread of food, and, best yet, the Pumpkin Cheesecake and Nutty Peanut Butter Caramel Bars I’m going to be bringing (it’s not Thanksgiving without the sweets)!  So, until then, I’m just going to count down the days (16)!

Post from: in her words

The most wonderful time of the year

I have  been craving a Boo-Nilla Shake ever since I saw this recipie.  I WILL make this some time before Halloween!

Makes six 8-ounce servings

• 1 cup whole milk
• 2 pints vanilla ice cream
• 1 cup heavy cream
• 1 tablespoon confectioners’ sugar

Post from: in her words

Boo-Nilla Shake