Pumpkin Cheesecake

One of my favorite Thanksgiving desserts is not pumpkin pie or apple pie but pumpkin cheesecake. Plus, I make mine with reduced fat ingredients so it's not a diet's worst nightmare :)

Directions

Preheat oven to 350 degrees

Beat three 8 oz. packages of cream cheese until smooth

Add 15 oz. of pumpkin puree, 3 eggs, 1 egg yolk, 1/4 cup of sour cream, 1 and 1/2 cups of sugar, 1/2 tsp. of cinnamon, 1/8 tsp. of ground nutmeg, 1/8 tsp. of ground cloves, and beat together until well blended.

Add 2 tbsp. of flour and 1 tsp. of vanilla, beat well until blended

Pour into crust and spread evenly and place in oven for 1 hour

Remove from oven and let sit for 15 minutes

Cover with plastic wrap and refrigerate for 4 hours

Serve with whipped cream or cool whip

*I substitute in reduced fat cream cheese and fat free sour cream and serve with fat free cool whip... still delish!

* I don't have a cheesecake pan, so I pour the batter into 2 pre-made pie crusts and bake in those.

Finished Product

Joining Jessica and Ashley for Taste of Tuesday, hop on over and share a recipe with us :)