Pumpkin Cheesecake

5 from 1 vote

Course: Dessert, Snack

Cuisine: American

Prep Time: 25

Cook Time: 55

Total Time: 4 20

Servings:

This heavenly recipe for Pumpkin Cheesecake will make you the HERO. 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, Every time I take this anywhere I get rave reviews.

Ingredients

Crust

1 ½ cups graham cracker crumbs
⅓ cup butter melted
¼ cup granulated sugar

Cheesecake

3 packages cream cheese 8 oz packages, softened
1 cup sugar granulated
¼ cup brown sugar packed light
2 eggs large
1 Pumpkin 15 oz can Libby's 100% pure . Note this is not Pie Mix
⅔ cup Evaporated Milk
2 tablespoons cornstarch
1 ¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Topping

1 container sour cream 16 oz, at room temperature

Instructions

PREHEAT oven to 350° F.

For Crust:

Combine graham cracker crumbs, butter and granulated sugar in medium bowl.Press onto bottom and 1 inch up side of 9-inch spring-form pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For Cheesecake

Add 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.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly

For Topping

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 spring-form pan.

Notes

Making this the day ahead lessens stress and insures the cheesecake is well cooled.

Nutrition - See Recipe Post for Nutrition Disclaimer