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Pumpkin cheesecake

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Ingredients/Components

graham cracker crumbs
sugar - 1/3 c
eggs - 2 item
vanilla - 1 tsp
granulated sugar - 1/4 c
cornstarch - 2 Tbsp
evaporated milk - 2/3 c
melted butter - 1/3 c
packed light brown sugar - 1/4 c
ground cinnamon
ground nutmeg - 1/2 tsp
can pumpkin - 16 oz
Press into bottom and 1-inch up side of 9-inch spring-form pan
Beat in pumpkin, eggs and milk

How to make pumpkin cheesecake:

Combine graham cracker crumbs, sugar and butter in bowl. Press into bottom and 1-inch up side of 9-inch spring-form pan. Bake in 350° oven 6 to 8 minutes. Cool.Cheesecake:3 pkg. (8 oz.) softened cream cheese1 c. granulated sugar1/4 c. packed light brown sugar16 oz. can pumpkin2 eggs2/3 c. evaporated milk2 Tbsp. cornstarch1 1/4 tsp. ground cinnamon1/2 tsp. ground nutmeg Beat cream cheese and sugars until fluffy. Beat in pumpkin, eggs and milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350° for 55 to 60 minutes, or until edge is set.Topping:2 c. sour cream (room temperature)1/3 c. sugar1 tsp. vanilla Spread topping over surface of warm cheesecake. Return to 350° oven and bake 5 minutes. Cool. Remove side of pan and chill overnight.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Rating:

3.7

Average rating: 3.7, total votes: 3

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Related ingredients:

graham cracker crumbs, sugar, cream cheese, eggs, granulated sugar