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Pumpkin Cheesecake with Sour Cream Topping

Pumpkin Cheesecake with Sour Cream Topping
"Why not surprise Thanksgiving guests with this luscious cheesecake instead of the traditional pie?" suggests field editor Dorothy Smith of El Dorado, Arkansas.
12-14 ServingsPrep: 15 min. + cooling Bake: 55 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (5 ounces) evaporated milk
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, lightly beaten
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon

Directions

  • In a small bowl, combine crumbs and sugar; stir in butter. Press onto
  • the bottom and 1-1/2 in. up the sides of a greased 9-in. springform
  • pan. Bake at 350° for 5-7 minutes or until set. Cool for 10
  • minutes.
© Taste of Home 2013

2 of 2

Pumpkin Cheesecake with Sour Cream Topping (continued)

Directions (continued)

  • In a large bowl, beat cream cheese and brown sugar until smooth. Beat
  • in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs;
  • beat on low speed just until combined. Pour into crust.
  • Place pan on a baking sheet. Bake at 350° for 55-60 minutes or
  • until center is almost set.
  • In a small bowl, combine the sour cream, sugar and vanilla; spread
  • over filling. Bake 5 minutes longer. Cool on a wire rack for 10
  • minutes. Carefully run a knife around edge of pan to loosen; cool 1
  • hour longer. Chill overnight.
  • Remove sides of pan. Let stand at room temperature 30 minutes before
  • slicing. Sprinkle with additional cinnamon. Yield: 12-14 servings.
Nutrition Facts: 1 serving (1 slice) equals 329 calories, 18 g fat (11 g saturated fat), 85 mg cholesterol, 189 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013