Pumpkin Cheesecake

Russ Myers

By
@Beegee1947

My family says this is better than pumpkin pie! It can be made ahead of time too


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Comments:

Serves:

16 Servings

Prep:

20 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

CRUST:

1 1/2 c
graham cracker crumbs
1/4 c
granulated sugar
1/4 c
butter or margarine, melted

CHEESECAKE:

3 pkg
(8 oz. each) cream cheese, softened
1 c
granulated sugar
1/4 c
packed light brown sugar
2
eggs
1 can(s)
(15 oz.) solid pack pumpkin (1 3/4 cup)
2/3 c
(5 fl. oz. can) evaporated milk
2 Tbsp
cornstarch
1 1/4 tsp
ground cinnamon
1/2 tsp
ground nutmeg

TOPPING:

2 c
(16 oz. container) sour cream, at room temperature
1/3 c
granulated sugar
1 tsp
vanilla extract
orange segments (optional)

Directions Step-By-Step

1
For Crust:
Combine graham cracker crumbs and granulated sugar in medium bowl; stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan.

Bake in preheated 350 F oven for 6 to 8 minutes (do not allow to brown).

Cool on wire rack.
2
For 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 in 350 F oven for 55 to 60 minutes or until edge is set but center still moves slightly.
3
For Topping:
Combine sour cream, granulated sugar and vanilla in small bowl.

Spread over surface of warm cheesecake.

Bake in 350 F oven for 5 minutes.

Cool on wire rack.

Chill for several hours or overnight.

Garnish with orange segments.

Remove side of springform pan before slicing.

About this Recipe

Course/Dish: Cakes, Pies, Other Desserts
Main Ingredient: Fruit
Regional Style: American