pumpkin cheesecake with sour cream topping
From my Mamaw's recipe collection.
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yield
12 -14
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For pumpkin cheesecake with sour cream topping
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1 1/2 cgraham cracker crumbs
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1/4 csugar
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1/3 cbutter, melted
- FOR THE FILLING
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3 pkg(8 ounces each) cream cheese, softened
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1 cpacked brown sugar
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1 can(15 ounces) solid-pack pumpkin
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1 can(5 ounces) evaporated milk
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2 Tbspcornstarch
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1 1/4 tspground cinnamon
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1/2 tspground nutmeg
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2 lgeggs, lightly beaten
- FOR THE SOUR CREAM LAYER
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2 c(16 ounces) sour cream
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1/3 csugar
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1 tspvanilla extract
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additional ground cinnamon
- OPTIONAL TOPPINGS
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caramel sundae syrup
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chocolate syrup
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whipped cream
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chocolate curls
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ground cinnamon
How To Make pumpkin cheesecake with sour cream topping
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1In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 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.
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2Place pan on a baking sheet. Bake at 350° 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.
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3Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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