Prize Winning Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Elk Grove Giant Pumpkin and Harvest Festival. winner SouceL Sacabee newspaper Ingredients:
2 cups graham cracker crumbs |
8 tablespoons butter, melted |
for the filling |
three 8-ounce packages cream cheese, softened |
1 cup packed light brown sugar |
1 3/4 cup canned pumpkin |
2 teaspoon cornstarch |
1 1/4 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
4 eggs, beaten |
for the topping |
2 cups sour cream |
1/4 cup sugar |
1 teaspoon vanilla |
Directions:
1. Heat oven to 325 degrees Fahrenheit.
2. In a food processor, blend crumbs and melted butter until moist, but not wet.
3. Press into the botton and up the sides of a springform pan. Set aside.
4. In a large bowl of an electric mixer, beat the cream cheese until smooth.
5. Beat in the brown sugar.
6. Blend in pumpkin, cornstarch, cinnamon and nutmeg.
7. Slowly mix in eggs and then pour into the crust in the springform pan.
8. Bake for 55 minutes or until the center is set.
9. Turn off the oven and remove the cheesecake.
10. In a medium bowl, mix together the sour cream, 1/4 cup sugar and vanilla.
11. Spread the mixture over the top of the cheesecake and return to the warm oven for 30 minutes.
12. Remove the cheesecake and let cool to room temperature
13. Chill well
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