Pumpkin Cheesecake & a Giveaway!

On Saturday it was the 2 year anniversary of this little blog so I am doing a giveaway cause I am so excited!  I have a sweet, creamy pumpkin cheesecake recipe I am going to share with you today but before I do that there is the details of the giveaway to get to...

I am giving away this cookbook because, one, cupcakes are what made me start this blog in the first place and second, it has some delicious recipes. If you want more cupcake recipes then this is the book for you. There are so many great ideas and tips!

Along with the cookbook you will get some Wilton frosting tips, cupcake papers, and sprinkles to get you on your way to some cute and delicious cupcakes! You will also get 10 of my favorite recipes printed on recipe cards for you to add to your collection!

To enter all you need to do is...
Leave a comment telling me what your FAVORITE cupcake is...

The giveaway will close on Wednesday at 5pm MST so I can announce the winner before all of our Thanksgiving festivities begin! Now to the recipe...

Pumpkin Chessecake
Recipe Source: AllRecipes.com

2 cups Graham Crackers, crushed into fine crumbs
6 Tablespoons Butter, melted
3 Tablespoons Granulated Sugar
1/4 teaspoon Cinnamon
3 - 8oz Cream Cheese, Room Temp
1/2 cup Sour Cream
1 cup Pumpkin Puree
3 Eggs
2/3 cup Granulated Sugar
1 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350 degrees. Combine graham cracker crumbs, melted butter, 1/4 teaspoon cinnamon, and 3 Tablespoons sugar. Press into the bottom and up the sides sides of a springform pan. Bake for 10 minutes. Take the pan out and leave the oven door open to let it cool down a little.

2. Preheat the oven to 325 degrees.

3. In a large bowl, combine the cream cheese, sugar and vanilla. Beat until smooth. Add the in eggs one at a time, mixing fully after each addition. Fold in the sour cream. The take out 1 cup of batter and spread into bottom of crust and set it aside.

4. Add pumpkin, cinnamon, cloves and nutmeg to the rest batter and stir it gently until blended. Spread it over the batter in the crust. Bake for 50-55 minutes in a water bath, until the center set. Let cool to room temperature, then refrigerate for at least 3 hours. Serve with sweetened whipped cream.