Pumpkin Cheesecake - Reviews (Page 2) - Recipe

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PUMPKIN CHEESECAKE

Soar to new heights with this heavenly recipe for Pumpkin Cheesecake. This rich and creamy dessert features a unique pumpkin and cream cheese combination that takes this divine treat to a whole new level. With its smooth texture and irresistible graham cracker crust, this dessert is sure to become a holiday favorite.

CRUST:

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar

PREHEAT oven to 350°F.

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

CHEESECAKE:

3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

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.

TOPPING:

1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

COMBINE sour cream, granulated sugar and vanilla extract 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.

Estimated Times: Preparation - 25 minutes; Cooking - 55 minutes; Cooling Time - 3 hours refrigerating.

Yields 16.

Submitted by: LIBBY'S® Pumpkin

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Pumpkin Cheesecake

· Oct 18 · #8151

Catherine says:

This is so wonderful and easy. Anyone can do this.

· Oct 13 · #7459

Zahra says:

Tried this recipe and loved it! Used light cream cheese instead of regular, replaced the sour cream with fat free sour cream and used low fat evaporated milk. Was a hit at our Thanksgiving dinner and I'm really secretly glad there are leftovers! I was terrified of baking a cheese cake as I'd heard horror stories of it splitting on top.. The sour cream topping was perfect in covering the cracks and though I was apprehensive about using sour cream in a dessert.. It was a perfect zippy addition.

· Sep 29 · #5766

Shaunece says:

This cheesecake is heavenly! I made this for my girlfriends, one of which who comes from a family of 9 who are all chefs. It came out won-der-ful! She couldn't stop eating slices and said this is my new dish to make for gatherings. The only change was I used dark brown sugar instead of light. Still came out lovely. I am a cook. However, this was my first homemade cheesecake. Perfect directions to follow. This can be eaten year round. Great for any Sunday dinner, or party. Who says pumpkin has to be eaten at a certain time of the year!

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