Pumpkin Cheesecake with Sour Cream Topping

• Vegetarian

• Produce

  • 1 can Solid pack pumpkin

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 can Evaporated milk

• Condiments

  • 1 Caramel sundae syrup
  • 1 Chocolate syrup

• Baking & Spices

  • 1 cup Brown sugar, packed
  • 1 Chocolate curls
  • 1 1/4 tsp Cinnamon, ground
  • 1 Cinnamon, ground
  • 1 Cinnamon, ground
  • 2 tbsp Cornstarch
  • 1/2 tsp Nutmeg, ground
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract
  • 1 Whipped cream

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 3 packages (8 ounces each cream cheese
  • 1/3 cup Butter
  • 2 cups Sour cream

Found on tasteofhome.com

Description

Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (5 ounces) evaporated milk
• 2 tablespoons cornstarch
• 1-1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs, lightly beaten
• SOUR CREAM LAYER:
• 2 cups (16 ounces) sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Additional ground cinnamon
• OPTIONAL TOPPINGS:
• Caramel sundae syrup
• Chocolate syrup
• Whipped cream
• Chocolate curls
• Ground cinnamon

Directions

• Directions In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings. Yield: 12-14 servings. Originally published as Pumpkin Cheesecake with Sour Cream Topping in Taste of Home October/November 2001, p65 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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