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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Memaw's Cookbook , 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!

Contributor:  
Contributor:  
Susan Curtis

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 1/2 C. Graham cracker crumbs
1/3 C. Butter or margarine
1/4 C. Granulated sugar
Cheesecake
24 oz. Cream cheese - softened
1 C. Granulated sugar
1/4 C. Packed brown sugar
2 Eggs
1 3/4 C. Solid pack pumpkin
2/3 C. Evaporated milk
2 Tbs. Cornstarch
1 1/4 tsp. Cinnamon
1/2 tsp. Ground nutmeg
2 C. Sour cream
1/3 C. Granulated sugar
t tsp. Vanilla extract

Directions:
Directions:
Crust: Combine graham cracker crumbs, butter, and sugar in a medium bowl. Press onto bottom
and 1 inch up side of 9" springform pan. Bake in preheated oven 350 oven for 6-8 min. Do not
allow to brown. Cool on wire rack for 10 mins.

Cheesecake: Beat cream cheese and sugars in a large mixer bowl until fluffy. Add cornstarch, cinnamon, and nutmeg. Beat well.

Pour into crust. Bake at 350 for 55-60 minutes, until edge is set but center still moves slightly.

Topping: Combine sour cream, sugar and vanilla in medium bowl. Spread over surface of warm cheesecake. Bake for an additional 5 minutes. Cool on wire rack. Chill for several hours or overnight. Remove side of springform pan before serving.

 

 

 

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