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Pumpkin Cheesecake
This recipe a combination of cheesecake recipes that I put together. The cheesecake recipe itself is the Libby's Pumpkin Cheesecake recipe that I found on www.allrecipes.com. However, for the crust, I took inspiration from several recipes and made up this one myself.
Crust:
1� cups graham cracker crumbs
� cup chopped pecans
� cup granulated sugar
� teaspoon ground nutmeg
� teaspoon ground cinnamon
1/3 cup butter, melted
Cheesecake:
3 8-oz. packages cream cheese
1 cup granulated sugar
� cup packed light brown sugar
2 eggs
2 cups (1 15-oz. can) pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1� teaspoons ground cinnamon
� teaspoon ground nutmeg
Cheesecake Topping:
1 16-oz. container sour cream
1/3 cup granulated sugar
1 tsp. vanilla
Preheat oven to 350�F.
Combine graham cracker crumbs, pecans, nutmeg, cinnamon, sugar, and melted butter in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown) Cool on wire rack for 10 minutes.
Beat cream cheese, granulated sugar, and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.
Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
Combine sour cream, granulated sugar, and vanilla in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Top with additional chopped pecans and nutmeg and cinnamon if desired.
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