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Ingredients
| graham cracker crumbs: 1 1/2 cups |
| salted butter: 1/3 cup |
| granulated sugar: 1/4 cup |
| cream cheese: 3 8oz packages |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1/4 cup |
| eggs: 2 (large) |
| pumpkin puree: 1 15oz can |
| evaporated milk: 2/3 cup |
| cornstarch: 2 Tbl |
| ground cinnamon: 1 1/4 Tbl |
| ground nutmeg: 1/2 tsp |
| sour cream: 1 16oz container |
| granulated sugar: 1/3 cup |
| vanilla extract: 1 tsp |
Pumpkin Cheesecake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
9 serving(s)
Tags
- 1. Preheat oven to 350 degrees.
- 2. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6-8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
- 3. 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.
- 4. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
- 5. Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.