Sunday Dinner... fall desserts!

Have you heard? The canned pumpkin shortage is OVER! Kitchens and pumpkin lovers across the country are doing a jig!

"That means an end to the hoarding, rationing and even pumpkin profiteering that have been going on since heavy rain ruined last year's harvest and caused a shortfall. " -USA Today

THIS artical reports that last year around the holidays, canned pumpkin was being sold on ebay for $6-$7 a can!

I for one LOVE pumpkin... and mostly use fresh... {but we do like to keep a few cans around the house just in case we need it!}

And I thought to celebrate the return of canned pumpkin to american kitchens I would give you my all time favorite cheesecake recipe!

Pumpkin Cheesecake



Ingredients
Crust:
1 3/4 cups ginger snap crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

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

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


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

Your gonna LOVE it!!

Well, Im off to finish spookify~ing! {I will post pics here in a few!}

Have a spooktastic Sunday morning!

♥Tawny