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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.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
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.
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.
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.
|Calories from Fat||241|
|Total Fat 26.7g||41%|
|Saturated Fat 16.2g||81%|
|Total Carbohydrate 35.8g||12%|
|Dietary Fiber 1.4g||6%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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