Pumpkin Cheesecake with Sour Cream Topping |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 14 |
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Sweet and traditional pumpkin cheesecake with a sour cream topping. Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup white sugar |
1/3 cup butter, melted |
3 (8 ounce) packages cream cheese, softened |
1 cup packed brown sugar |
1 (15 ounce) can solid pack pumpkin |
2 tablespoons cornstarch |
1 1/4 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1 (5 ounce) can evaporated milk |
2 eggs |
2 cups sour cream |
1/3 cup white sugar |
1 teaspoon vanilla extract |
1 pinch ground cinnamon, or to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
3. Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
4. Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.
5. Bake in preheated oven until center is almost set, 55 to 60 minutes.
6. Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
7. Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.
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