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Pumpkin Cheesecake
  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • 1/4 cup sugar
  • 3 - 8 oz. pkgs. cream cheese, softened
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1-3/4 cups cooked pumpkin puree or canned pumpkin
  • 2/3 cup evaporated milk
  • 2 T. cornstarch
  • 1 1/4 tsps. cinnamon
  • 1/2 tsp. nutmeg
    topping -
  • 2 cups sour cream
  • 1/3 cup sugar
  • 1 tsp. vanilla
    Preparation -
    Combine the graham cracker crumbs, 1/3 cup butter and 1/4 cup sugar. Press the mixture onto the bottom of a 9" springform cake pan. Bake in a preheated oven at 350 for 6 to 8 minutes. Cool on a wire rack. Mix the cream cheese, sugar and brown sugar together in bowl and beat well. Add the eggs, pumpkin and evaporated milk and mix well. Add the cornstarch, cinnamon and nutmeg and mix well again. Pour the mixture into the pan over the baked graham cracker crust. Bake in a preheated oven at 350 for 1 hour.
    For the topping - Combine the sour cream, sugar and vanilla in a small bowl & mix well. Spread the topping over the top of the warm cheesecake and bake at 350 for 5 more minutes. Cool on wire rack, then chill for several hours or overnight before serving.
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