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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from The Bryant-Snure Family Cookbook Project, 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:  
Crust:
1.5 cups graham cracker
1/2 Cup melted butter or margarine
1/2 Cup granulated sugar
Cheesecake:
Three 8 oz. packages cream cheese, softened
1 Cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
One 15 oz. can pure pumpkin
2/3 cup evaporated milk
2 T. Cornstarch
1 1/4 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
Topping:
One 16 oz. carton sour cream, room temperature
1/2 Cup granulated sugar
1 tsp. Vanilla extract
Directions:
Directions:
Crust:
Preheat oven to 350º. Combine graham cracker crumbs, butter and sugar in medium bowl. Press onto bottom and one inch up side of undressed 9 inch springform pan. Bake for six to eight minutes but do not brown. Cool on wire rack for 10 minutes.
Cheesecake:
Beat cream cheese, granulated sugar, and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
Topping:
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for five minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan to serve.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
About 2 hours
Personal Notes:
Personal Notes:
From Food section, with Judy Walker, New Orleans Times Picayune 11/18/2004

 

 

 

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