"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pumpkin Cheesecake with Sour Cream Topping Recipe

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This recipe for Pumpkin Cheesecake with Sour Cream Topping, by , is from The Boettcher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Boettcher
Added: Tuesday, November 3, 2009


1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/2 tsp cinnamon or pumpkin spice
1/3 cut butter melted
1/4 cup ground nut(optional)
24 oz cream cheese
1 cup brown sugar
1 can pumpkin
2 Tbls cornstarch
1 1/4 tsp cinnamon or pumpkin spice
1 can evaporated milk
2 eggs
2 cups sour cream (16 oz)
1/3 cup sugar
1 tsp vanilla

1. In a bowl combine all of ingredients for crust. Press ina 9" greased springform pan on bottom and up sides 1 inch. Bake 350 for 10 min. Let set for 10 min.
2. In a mixing bowl beat cream cheese and brown sugar until smooth. Add pumpkin, cornstarch, cinamon, mix well. Graduall add milk, scarping sidea and bottom making sure there are no clunks of cheese. Last add eggs until well blended.. Pour into crust.
Wrap 2 sheets of foil on bottom of pan and bring up sides. Make sure foil is sealed well. Bake in a pan that the springform will fit in and once in oven add 1 inch of water. Bake at 325 for 1 hoour or until center is almost set.
3. Mix all topping ingredients and when you remove cheesecake from the oven spread over filling and bake for 5 more minutes. Turn oven off and leave cheesecake in oven for 1 hour.
4. Carefully run knife around edge of pan to loosen Cool for 1 more hour and chill ovrnight. If cheesecake is for dinner make early in the morning so it can chill for at least 7-8 hours.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Nice touch during the holidays.




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