Pumpkin Cheesecake With Sour Cream Topping Recipe

Name: Pumpkin Cheesecake With Sour Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup white sugar; 1/3 cup butter, melted; 3 (8 ounce) packages cream cheese, softened; 1 cup packed brown sugar; 1 (15 ounce) can solid pack pumpkin; 2 tablespoons cornstarch; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 (5 ounce) can evaporated milk; 2 eggs; 2 cups sour cream; 1/3 cup white sugar; 1 teaspoon vanilla extract; 1 pinch ground cinnamon, or to taste

Servings: persons

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (5 ounce) can evaporated milk
2 eggs
2 cups sour cream
1/3 cup white sugar
1 teaspoon vanilla extract
1 pinch ground cinnamon, or to taste

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.

1277

kcal

Calories

Fat

124

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 cups graham cracker crumbs, 1/4 cup white sugar, 1/3 cup butter, melted, 3 (8 ounce) packages cream cheese, softened, and more.

Yes, Pumpkin Cheesecake With Sour Cream Topping 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 With Sour Cream Topping

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