Pumpkin Cheesecake
Recipe

Pumpkin Cheesecake

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Pumpkin Cheesecake has a unique combination of flavors, a heavenly smooth texture and an irresistible graham cracker crust. This will definitely become a holiday favorite.

25 mins. to Prepare

55 mins. Cooking Time

180 mins. Standing Time refrigerating

260 mins. Total

Servings: 16 servings

Difficulty: Intermediate

Ingredients

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Directions

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Amount Per Serving
Servings: 16 servings
Calories403
Calories from Fat241
%Daily Value*
Total Fat 26.7g41%
Saturated Fat 16.2g81%
Cholesterol 99mg33%
Sodium 248mg10%
Carbohydrates 35.8g12%
Dietary Fiber 1.4g6%
Sugars 25.5g
Protein 6.6g
Vitamin A21%
Vitamin C3%
Calcium14%
Iron12%
* Percent Daily Values are based on a 2,000 calorie diet.
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