Pumpkin Cheesecake with Sour Cream Topping |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Why not surprise Thanksgiving guests with this luscious cheesecake instead of the traditional pie? Ingredients:
1-1/2 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup packed brown sugar |
1 can (15 ounces) solid-pack pumpkin |
1 can (5 ounces) evaporated milk |
2 tablespoons cornstarch |
1-1/4 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
2 eggs, lightly beaten |
topping: |
2 cups (16 ounces) sour cream |
1/3 cup sugar |
1 teaspoon vanilla extract |
additional ground cinnamon |
Directions:
1. In 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.
2. 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.
3. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
4. 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.
5. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. Sprinkle with additional cinnamon. Yield: 12-14 servings.
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