Name: Pumpkin Cheesecake with Sour Cream Topping
Prep time: 10 min
Cook time: 10 min
Yield: 14
Ingredients: Graham cracker crumbs - 1 ½ cups; White sugar - ¼ cup; Butter, melted - ⅓ cup; Cream cheese, softened - 3 (8 ounce) packages; Packed brown sugar - 1 cup; Solid pack pumpkin - 1 (15 ounce) can; Cornstarch - 2 tablespoons; Ground cinnamon - 1 ¼ teaspoons; Ground nutmeg - ½ teaspoon; Evaporated milk - 1 (5 ounce) can; Eggs - 2; Sour cream - 2 cups; White sugar - ⅓ cup; Vanilla extract - 1 teaspoon; Ground cinnamon, or to taste - 1 pinch

Pumpkin Cheesecake with Sour Cream Topping

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cheesecake with Sour Cream Topping

1. Graham cracker crumbs - 1 ½ cups

2. White sugar - ¼ cup

3. Butter, melted - ⅓ cup

4. Cream cheese, softened - 3 (8 ounce) packages

5. Packed brown sugar - 1 cup

6. Solid pack pumpkin - 1 (15 ounce) can

7. Cornstarch - 2 tablespoons

8. Ground cinnamon - 1 ¼ teaspoons

9. Ground nutmeg - ½ teaspoon

10. Evaporated milk - 1 (5 ounce) can

11. Eggs - 2

12. Sour cream - 2 cups

13. White sugar - ⅓ cup

14. Vanilla extract - 1 teaspoon

15. Ground cinnamon, or to taste - 1 pinch

How to cook deliciously - Pumpkin Cheesecake with Sour Cream Topping

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

2. Stage

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. Stage

Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.

4. Stage

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. Stage

Bake in preheated oven until center is almost set, 55 to 60 minutes.

6. Stage

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. Stage

Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.