krayzj77 (krayzj77) wrote in home_cooking,

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Pumpkin Cheesecake

This may be out of season, but its a great recipe.


2 - pre-made graham cracker crusts
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter or margarine, melted

3 x 8 oz. pkgs cream cheese, softened
1 c. sugar
1/4 c. packed brown sugar
1 3/4 c. solid pack pumpkin or 2 1/4 c. fresh pumpkin
2 eggs
2/3 c. evaporated milk
2 tbsp. cornstarch
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg

2 c. sour cream @ room temperature
1/4 - 1/3 c. sugar
1 tsp. vanilla


For Crust (if not pre-made)
Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1" up side of a 9" spring-form pan. Bake at 350 for 6-8 minutes. Do not allow to brown. Remove from oven; cool.

For Cheesecake
Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 for 55-60 minutes or until edge is set but center still moves slightly.

For Topping
Combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Bake at 350 for 8 minutes. Cool on wire rack. Chill for several hours or overnight; remove side of pan.

Makes 16 servings (2 cheesecakes if using premade crusts)

When I make these cheesecakes I usually use fresh pumpkin and splenda instead of sugar. I've also tried it with 1/3 less fat cream cheese and it tastes the same.
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