Pumpkin Cheesecake

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comments

Yield: 16 servings

Ingredients

CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
CHEESECAKE:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs
1 can (15 oz.) solid pack pumpkin (1 3/4 cup)
2/3 cup (5 fl. oz. can) evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
2 cups (16 oz. container) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Orange segments (optional)

Directions:

For Crust:
Combine graham cracker crumbs and granulated sugar in medium bowl; stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350 F oven for 6 to 8 minutes (do not allow to brown). Cool on wire rack.

For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

Bake in 350 F oven for 55 to 60 minutes or until edge is set but center still moves slightly.

For Topping:
Combine sour cream, granulated sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Bake in 350 F oven for 5 minutes. Cool on wire rack. Chill for several hours or overnight. Garnish with orange segments. Remove side of springform pan before slicing.

Customer Comments

Recipe Rated Five Stars - Top Rating

Millie Paw Paw, MI

“This is better than pumpkin pie! It can be made ahead of time too. ”

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