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    Devilish Desserts: Pumpkin Cheesecake


    Source of Recipe


    Diane S

    List of Ingredients




    CRUST
    1-1/2 cups gingersnap cookie crumbs
    1/2 cup sugar
    1/3 cup butter, melted

    CHEESECAKE
    3 packages (8 ounces each) cream cheese, softened
    1 cup sugar
    1/4 cup packed brown sugar
    1-3/4 cups Solid Pack Pumpkin
    2 eggs
    2/3 cup evaporated milk
    2 tbs. cornstarch
    1-1/4 tsp. ground cinnamon
    1/2 tsp. ground nutmeg

    TOPPING
    1 cup (8-ounce container) sour cream, at room temperature
    3 tbs. sugar
    1/2 tsp. vanilla

    Recipe



    1. For crust: combine cookie crumbs, sugar and butter in medium bowl. Press onto bottom and 1-inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.

    2. For cheesecake: beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350º for 55 to 60 minutes or until edge is set but center still moves slightly.

    3. For topping: combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Bake at 350º for 8 minutes. Cool on wire rack. Chill several hours or overnight; remove sides of pan. Makes 16 servings.

 

 

 

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