"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Classic Pumpkin Cheesecake Recipe

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This recipe for Classic Pumpkin Cheesecake, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Thursday, July 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted
FILLING:
2 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
1 can (16 oz) solid pack pumpkin (1-3/4 cup)
2 teaspoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
TOPPING:
1 container (8 oz) sour cream, room temperature
1/4 cup sugar
1 teaspoon vanilla extract

Directions:
Directions:
Prepare crust: Preheat oven to 350. In small bowl, combine graham cracker crumbs, sugar and butter. Press crumb mixture into bottom and 1 inch up sides of 9-inch springform pan. Bake 6 to 8 minutes, or until set; do not allow to brown. Remove from oven; cool in pan on wire rack.

Meanwhile, prepare Filling: In large bowl with electric mixer at medium speed, beat cream cheese until fluffy. Beat in brown sugar. Add pumpkin, cornstarch, cinnamon and nutmeg, beating until blended. Beat in eggs, 1 at a time, until mixture is smooth and creamy. Pour into prepared crust. Bake 45 to 55 minutes, or until center is slightly soft to the touch. Remove from oven.

Prepare Topping: In small bowl, combine sour cream, sugar and vanilla. Spread over surface of cake. Return to oven and bake 5 minutes longer. Cool in pan on wire rack. Remove sides of pan; cover and refrigerate 8 hours or overnight.

Number Of Servings:
Number Of Servings:
10

 

 

 

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