Recipe
Prize Winning Pumpkin Cheesecake Recipe
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Midgelet / All my dishes 1 month, 4 weeks ago
Elk Grove Giant Pumpkin and Harvest Festival. winner
SouceL Sacabee newspaper
Prep:20m Cook:90m Servings:10
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 Midgelet |
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Fans
Ingredients
- 2 cups graham cracker crumbs
- 8 tablespoons butter, melted
- For the filling:
- Three 8-ounce packages cream cheese, softened
- 1 cup packed light brown sugar
- 1 3/4 cup canned pumpkin
- 2 teaspoon cornstarch
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 eggs, beaten
- For the topping:
- 2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Directions
- Heat oven to 325 degrees Fahrenheit.
- In a food processor, blend crumbs and melted butter until moist, but not wet.
- Press into the botton and up the sides of a springform pan. Set aside.
- In a large bowl of an electric mixer, beat the cream cheese until smooth.
- Beat in the brown sugar.
- Blend in pumpkin, cornstarch, cinnamon and nutmeg.
- Slowly mix in eggs and then pour into the crust in the springform pan.
- Bake for 55 minutes or until the center is set.
- Turn off the oven and remove the cheesecake.
- In a medium bowl, mix together the sour cream, 1/4 cup sugar and vanilla.
- Spread the mixture over the top of the cheesecake and return to the warm oven for 30 minutes.
- Remove the cheesecake and let cool to room temperature
- Chill well
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momo_55grandma 1 month, 4 weeks ago said:
Great recipe have to try this one luv pumpkin thanks high5
22566 1 month, 4 weeks ago said:
This would be a wonderful addition to the Holiday Table this year.
Thank-you,for this very rich sounding recipe.
Kind Regards
Joyce
peetabear 1 month, 4 weeks ago said:
Great post for the holidays...five forks
mrsc543 1 month, 4 weeks ago said:
Fantastic! Five from me.