Pumpkin Cheesecake with Sour Cream Topping recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 ½ cups graham cracker crumbs ¼ cup white sugar ⅓ cup butter, melted 3 (8 ounce) packages cream cheese, softened 1 cup packed brown sugar 1 (15 ounce) can solid pack pumpkin 2 tablespoons cornstarch 1 ¼ teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 (5 ounce) can evaporated milk 2 eggs 2 cups sour cream ⅓ cup white sugar 1 teaspoon vanilla extract 1 pinch ground cinnamon, or to taste
Nutrition Info
- 447.1 caloriescarbohydrate: 38.2 gcholesterol: 108.3 mgfat: 30.5 gfiber: 1.3 gprotein: 7.3 gsaturatedFat: 18.5 gservingSize: -sodium: 343.6 mgsugar: 28.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cheesecake with Sour Cream Topping
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
Combine graham cracker crumbs and 1/4 cup white sugar in a bowl, stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended, pour into crust. Place pan on a baking sheet.
Bake in preheated oven until center is almost set, 55 to 60 minutes.
Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen, cool 1 hour then refrigerate overnight.
Remove sides of pan, let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.