Pumpkin Cheesecake

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Servs: 16   Prep:   Cook:

Soar to new heights with this heavenly recipe for Pumpkin Cheesecake. This rich and creamy dessert features a unique pumpkin and cream cheese combination that takes this divine treat to a whole new level. With its smooth texture and irresistible graham cracker crust, this dessert is sure to become a holiday favorite.

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  • add   CRUST
  • add   1 1/2 cups graham cracker crumbs
  • add   1/3 cup butter or margarine, melted
  • add   1/4 cup granulated sugar
  • add   CHEESECAKE
  • add   3 packages (8 oz. each) cream cheese, softened
  • add   1 cup granulated sugar
  • add   1/4 cup packed light brown sugar
  • add   2 large eggs
  • add   1 can (15 oz.) LIBBY'S? 100% Pure Pumpkin
  • add   2/3 cup (5 fl.-oz can) NESTL?? CARNATION? Evaporated Milk
  • add   2 tablespoons cornstarch
  • add   1 1/4 teaspoons ground cinnamon
  • add   1/2 teaspoon ground nutmeg
  • add   TOPPING
  • add   1 container (16 oz.) sour cream, at room temperature
  • add   1/3 cup granulated sugar
  • add   1 teaspoon vanilla extract

Instructions

  1. PREHEAT oven to 350? F.
  2. FOR CRUST:
  3. 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.
  4. FOR CHEESECAKE:
  5. 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.
  6. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
  7. FOR TOPPING:
  8. 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.