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Pumpkin Cheesecake

Categories: Cakes

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This pumpkin cheesecake has a layer of sour cream, sugar, vanilla and nutmeg on top that makes it irresistable!

Ingredients

  • Crust (Pumpkin Cheesecake)
    • 1 1/2 c. graham cracker crumbs
    • 1/2 c. butter melted
    • 1/4 c. sugar
  • Pie Filling (Pumpkin Cheesecake)
    • 24 oz. cream cheese 3 - 8oz packages
    • 1 c. sugar granulated
    • 1/4 c. brown sugar
    • 15 oz. pumpkin canned
    • 2/3 c. milk evaporated
    • 2 lg. eggs
    • 2 tbsp. Rumford Cornstarch
    • 1 tbsp. pumpkin pie spice
    • 1 1/4 tsp. cinnamon
  • Topping (Pumpkin Cheesecake)
    • 2 c. sour cream
    • 1/3 c. sugar
    • 1 1/2 tsp. vanilla
    • 1/4 tsp. nutmeg

Instructions

Preheat oven to 350 F. Crust Preparation: Combine graham cracker crumbs, melted butter, sugar, and press into a 9-inch springform pan.

Filling Preparation: In a large bowl, combine cream cheese, sugars, and eggs. In a separate bowl, combine pumpkin, milk, Rumford Cornstarch, and spices. Add to cream cheese mixture. Pour into graham cracker crust.

Bake for about 65 to 70 minutes. Remove from oven, combine topping ingredients and pour topping mixture over cake. Return to 350 degree F oven and bake for additional 5 minutes.

Recipe Revised 9/14