Pumpkin Cheesecake with Sour Cream Topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
3. Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
4. Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.
5. Bake in preheated oven until center is almost set, 55 to 60 minutes.
6. Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
7. Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.

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Reviews (3)

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1

Deneen214

Nov. 21, 2012

"I made this cheesecake last week for an early Thanksgiving for the first time. It was very easy to make ( even for me) and it came out looking and tasting perfectly...." See more"

0

MelissaF

May. 2, 2013

"This pumpkin cheesecake is absolutely delicious! My family loved it. Thank you!!!..." See more"

0

BobD'Baker

Oct. 30, 2012

"Great recipe. I did it last year as a beginner and it turned out great. Doing it again today. I'll post a photo later. Give it a try yourself! BobD'Baker San Francisco, CA 30 OCT 2012..." See more"