Pumpkin Cheesecake
- prep time:
- 20 minutes
- cook time:
- 1 hour 15 minutes
- total time:
- 1 hour 30 minutes
- other time:
- overnight
Makes 8-10 servings
ginger
Good Fall recipe given to me by Jennifer Phillips.
ingredients
- Crust:
- 1 1/2 cups ginger snap cookie crumbs
- 1/2 cup sugar
- 1/2 cup butter
- Cheesecake:
- 3 packages (8oz each) cream cheese (softened)
- 1 cup sugar
- 1/4 cup brown sugar
- 1 3/4 cup solid pack pumpkin (1 can)
- 2 eggs
- 2/3 cup evaporated milk
- 2 Tbsp cornstarch
- 1 1/4 tsp. ground cinammon
- 1/2 tsp. ground nutmeg
- Topping:
- 1 cup (8oz container) sour cream @ room temp
- 3 Tbsp sugar
- 1/2 tsp. vanilla
directions
- 1
Preheat oven to 350 degrees.
- 2
Crust:
- 3
Combine cookies crumbs, sugar and butter in a medium bowl; mix well. Press into bottom and 1“ up sides of a 9” springform pan. Bake for 6-8 minutes. Do not allow to brown. Remove and cool.
- 4
Cheesecake:
- 5
Beat cream cheese and sugars in a small bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinammon and nutmeg-beat well. Pour into crust. Bake at 350 degrees for 55-60 minutes until edge is set but center still moves slightly.
- 6
Topping:
- 7
Combine sour cream, sugar and vanilla in a small bowl. Spread over surface of warm cheesecake. Bake at 350 degrees for 8 minutes. Cool. Chill several hours or overnight. Remove side of pan.
Source: Kelly
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