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    Desserts-Cheesecake: Pumpkin Cheesecake with Sour Cream Topping

    Source of Recipe

    Dorothy Smith

    List of Ingredients

    1 1/2 cups graham cracker crumbs
    1/4 cup sugar
    1/3 cup butter, melted

    FILLING:
    24 ounces cream cheese, softened
    15 ounces solid pack pumpkin
    2 tablespoons cornstarch
    1/2 teaspoon ground nutmeg
    5 ounces evaporated milk
    2 eggs

    TOPPING:
    16 ounces sour cream
    1/3 cup sugar
    1 teaspoon vanilla
    ground cinnamon

    Recipe

    In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350ºF for 5-7 minutes or until set. Cool for 10 minutes. In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, cinnamon and netmeg; mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Place pan on a baking sheet.

    Bake at 350ºF for 55-60 minutes or until center is almost set. Combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.

 

 

 


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