Pumpkin Cheesecake - Reviews (Page 2) - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts

RECIPE COLLECTION

“PUMPKIN CHEESECAKE” IS IN:

NEXT RECIPE: PUMPKIN TOFFEE CHEESECAKE

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

Related recipes

recipe reviews
Pumpkin Cheesecake

· Nov 23 · #169027

Margaret (New York) says:

I have been making this cheesecake for years and everyone loves it! It's the best!!

· Nov 14 · #176926

Suzie E. Farber (Michigan) says:

I follow all directions but leave out pumpkin, pour mixture in pan then spoon pumpkin over mixture and then swirl it around pan. When you have the finished cheesecake the pumpkin swirls look great!

· Feb 25 · #180513

Kamla (British Columbia) says:

It's awesome!

Related recipe search

“PUMPKIN CHEESECAKE”
	“PUMPKIN CHEESE CAKE”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SUPPORT THIS RECIPE BY SHARING
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend