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Pumpkin Cheesecake with Sour Cream Topping Recipe

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Pumpkin Cheesecake with Sour Cream Topping Recipe

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    Directions

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    Ingredients :

  • 1 ½ cups graham cracker crumbs
  • ¼ cup white sugar
  • ⅓ 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 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 (5 ounce) can evaporated milk
  • 2 eggs
  • 2 cups sour cream
  • ⅓ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 pinch ground cinnamon, or to taste
  • Methods :

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

  • Step 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.

  • Step 3

    Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.

  • Step 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.

  • Step 5

    Bake in preheated oven until center is almost set, 55 to 60 minutes.

  • Step 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.

  • Step 7

    Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.

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