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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 Grandma's Recipes and Reflections, 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:  
1½ cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING
3 pkg [8 oz each] cream cheese, softened
1 cup packed brown sugar
1 can [15 oz] solid pack pumpkin
1 can [5 oz] evaporated milk
2 T cornstarch
1¼ tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs, lightly beaten
SOUR CREAM LAYER:
2 cups sour cream
1/3 cup sugar
1 tsp vanilla extract
Additional ground cinnamon
Directions:
Directions:
In a small bowl, combine crumbs and sugar; stir in butter.
Press onto the bottom and 1½ inches up the sides of a greased 9 inch springform pan.
Bake at 350º for 5 to 7 minutes or until set. Cool for 10 minutes.
In a large bowl, beat cream cheese and brown sugar until smooth.
Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg.
Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350º for 55-60 minutes or until center is almost set.
In a small bowl, 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. Set stand at room temperature 30 minutes before slicing.
Number Of Servings:
Number Of Servings:
12 to 14 servings

 

 

 

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