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Pumpkin Cheesecake with Sour Cream Topping Recipe

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This recipe for Pumpkin Cheesecake with Sour Cream Topping is from Ricetti De La Familia DeRosa, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cheesecake filling:
1# cream cheese
1 3/4 c brown sugar
3/4 # pumpkin puree
1 t cinnamon
1/4 t nutmeg
dash salt
3 eggs
1 t vanilla

Cheesecake crust:
2 c graham cracker crumbs
1/2 c sugar
2 t cinnamon
1 1/4 c ground hazelnuts(optional)
3/4 c melted butter

Sour Cream Topping
2 c sour cream
1/3 c sugar
1/2 t vanilla
Directions:
Directions:
Preheat oven to 350º.
Mix all crust ingredients and press firmly into a 10" spring form pan. Freeze to set. Cream brown sugar and cream cheese for 5 minutes at low speed. Add pumpkin puree, cinnamon, nutmeg, and salt. Mix a few minutes longer. While mixer is running, add eggs one at a time. Add vanilla. Pour batter into frozen crust. Wrap spring form pan in aluminum foil and place in a water bath. (about 1/2" water) Bake @ 350º for approximately 1 1/2 hours or until set.
Mix all ingredients for topping. Remove cheesecake from oven and pour on sour cream topping. return to oven for 5 minutes. Chill overnight before serving.
Personal Notes:
Personal Notes:
This is the pumpkin cheesecake recipe from the Cottage Place restaurant here in Flagstaff. It is one of the best restaurants in Flagstaff.

 

 

 

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