Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake
Crust:
1 3/4 c graham cracker crumbs (about 1 sleeve)
3 T brown sugar
1/2 t cinnamon
1/2 c butter, melted
Filling:
3- 8 oz pkgs [light] cream cheese, softened
1- 15 oz can pure pumpkin
4 eggs, separated
1/4 c sour cream
1 1/2 c sugar
1/2 t cinnamon
1/2 t pumpkin pie spice
1 t vanilla
2 T flour

1. Preheat oven to 350*.
2. In a medium bowl, toss together crumbs, sugar, and cinnamon; stir in butter.
3. Press evenly in a 9" springform pan; set aside.
4. Beat cream cheese; add pumpkin, 3 whole eggs, 1 egg yolk, sour cream, sugar, cinnamon, and pumpkin pie spice.
5. Stir in vanilla and flour; beat until just combined.

6. Pour filling in to crust and bake for 1 hour. Remove from oven and let sit until cheesecake comes to room temperature. Cover with plastic wrap and place in the fridge for at least 4 hours.

Broccoli Quinoa Casserole

Broccoli Quinoa Casserole
1- 10 oz can cream of broccoli (or mushroom) soup
1/3 c [light] mayonnaise
2 T milk
1 1/4 c shredded Cheddar cheese
1/2 t sugar (or Truvia)
1/4 t black pepper
1/4 t nutmeg
2 c cooked broccoli
1 1/2 c cooked quinoa (3/4 c dry)
about 3 T Parmesan cheese

1. Preheat oven to 350* and grease an 8x8 pan.
2. In a medium bowl, combine soup, mayonnaise, milk, Cheddar, sugar, pepper, and nutmeg; stir in broccoli and quinoa.
3. Pour in to greased pan and sprinkle with Parmesan. Bake for 30-40 minutes, until cheese is bubbly and golden brown.
Serves 4-6.