Pumpkin Cheesecake
Originally uploaded by jamileslie

Ingredients

2 (8 ounce) packages cream cheese,
softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs

TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Directions

For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees
F for 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla.

Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight.

Ref: AllRecipes

Picture is not the prettiest, but was the best I could do before Mike finished it, haha. Not going to lie, I’m totally proud of myself and my first cheesecake attempt. 😀 The above is what the recipe said. I made some minor modifications. I used pumpkin allspice instead of all the spices separately and added a dash more cinnamon. I also threw in a dash of vanilla extract to the cream cheese mixture just because it’s awesome. 😀 Didn’t realize how much the main batter would rise so I will definitely leave a little more room for the sour cream topping next time. (I filled it to the brim) I’d like to say I was truly ambitious and made the graham cracker crust too, but lets not kid ourselves. Baby steps, baaaaaby steps. hahaha Bottom line, DELICIOUS!