pumpkin-cheesecake-with-sour-cream-topping

Pumpkin Cheesecake with Sour Cream Topping

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    10 h 5 m
summertime_girl
Recipe by  summertime_girl

“Sweet and traditional pumpkin cheesecake with a sour cream topping.”

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Ingredients

Adjust Servings

Original recipe yields 14 servings

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)

Rate This Recipe
Deneen214
3

Deneen214

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.

MelissaF
0

MelissaF

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

BobD'Baker
0

BobD'Baker

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

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 447 cal
  • 22%
  • Fat
  • 30.5 g
  • 47%
  • Carbs
  • 38.2 g
  • 12%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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