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; 1-1/2 cups granulated sugar, divided; 1/3 cup butter, melted; 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1/4 cup packed brown sugar; 2 Tbsp. cornstarch; 1-1/4 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 3 eggs; 1 can (15 oz.) pumpkin; 1 can (5 oz.) evaporated milk; 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream; 1 tsp. vanilla

Servings: persons

1-1/2 cups graham cracker crumbs
1-1/2 cups granulated sugar, divided
1/3 cup butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup packed brown sugar
2 Tbsp. cornstarch
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 eggs
1 can (15 oz.) pumpkin
1 can (5 oz.) evaporated milk
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla

1
Heat oven to 350 degrees F.
2
Mix graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 13x9-inch pan.
3
Beat cream cheese, 1 cup of the remaining granulated sugar, brown sugar, cornstarch and spices in large bowl with mixer until well blended.
4
Add pumpkin and milk; mix well.
5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
6
Pour over crust.
7
Bake 50 to 55 min.
8
or until center is almost set.
9
Mix sour cream, remaining granulated sugar and vanilla; spread over warm cheesecake.
10
Bake 5 min.
11
Cool completely.
12
Refrigerate 4 hours.

1149

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1-1/2 cups graham cracker crumbs, 1-1/2 cups granulated sugar, divided, 1/3 cup butter, melted, 3 pkg. (8 oz. each) PHILADELPHIA 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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