Pumpkin Cheesecake With Sour Cream Topping

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serves/makes:

ready in:
over 5 hrs

1 review

ingredients

CRUST
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING
3 packages (8 ounce size) cream cheese, softened
1 cup packed brown sugar
1 can (15 ounce size) solid-pack pumpkin
2 tablespoons cornstarch
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can (5 ounce size) evaporated milk
2 eggs

TOPPING
1 container (16 ounce size) sour cream
1/3 cup sugar
1 teaspoon vanilla extract
additional ground cinnamon

directions

For Crust: In a bowl, combine crumbs and sugar, then stir in butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9-inch springform pan. Bake at 350 degrees F for 5-7 minutes or until set. Cool for 10 minutes.

For Filling: In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, cinnamon and nutmeg, mixing well. Gradually beat in milk and eggs just until blended.

Pour into crust. Place pan on a baking sheet. Bake at 350 degrees F for 55-60 minutes or until center is almost set.

For Topping: 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 and let stand at room temperature for 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.

added by

recipequeen

nutrition data

523 calories, 36 grams fat, 44 grams carbohydrates, 9 grams protein per serving.

reviews & comments

suznskipper REVIEW:
December 9, 2008

Cake needs a bit more sugar. I used a hot carmel topping drizzled over the top, so the cake worked.

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