Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. graham cracker crumbs; 1/4 c. sugar; 1/3 c. butter, melted; 3 (8 oz.) pkg. cream cheese, softened; 1 c. brown sugar, packed; 1 (15 oz.) can pumpkin; 2 Tbsp. cornstarch; 1 1/4 tsp. cinnamon; 1/2 tsp. nutmeg; 1 (5 oz.) can evaporated milk; 2 eggs; 2 c. sour cream; 1/3 c. sugar; 1 tsp. vanilla; additional cinnamon

Servings: persons

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 c. brown sugar, packed
1 (15 oz.) can pumpkin
2 Tbsp. cornstarch
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 (5 oz.) can evaporated milk
2 eggs
2 c. sour cream
1/3 c. sugar
1 tsp. vanilla
additional cinnamon

1
Combine crumbs and sugar; stir in butter.
2
Press onto bottom and 1 1/2 inches up side of a greased 9 inch spring-form pan. Bake at 350u00b0 for 5 - 7 minutes or until set.
3
Cool 10 minutes.
4
In mixing bowl, beat cream cheese and brown sugar until smooth.
5
Add pumpkin, cornstarch, cinnamon and nutmeg.
6
Mix well.
7
Gradually beat in milk and eggs just until blended.
8
Pour into crust.
9
Place pan on baking sheet.
10
Bake at 350u00b0 for 55 - 60 minutes or until center is almost set.
11
Combine sour cream, sugar and vanilla; spread over filling.
12
Bake 5 minutes longer.
13
Cool on wire rack for 10 minutes.
14
Run knife around edge to loosen.
15
Cool 1 hour longer.
16
Chill overnight.
17
Remove sides of pan.
18
Let stand 30 minutes at room temperature.
19
Sprinkle with cinnamon.

1264

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 c. graham cracker crumbs, 1/4 c. sugar, 1/3 c. butter, melted, 3 (8 oz.) pkg. cream cheese, softened, and more.

Yes, Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake

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