Pumpkin Cheesecake
Item 4 of 4 - Thanksgiving Feast Menu

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


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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.
Amount Per Serving
Servings: 16 servings
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%
* Percent Daily Values are based on a 2,000 calorie diet.
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