Rating: 4.5 stars 4.7
225 Ratings
  • 5 star values: 187
  • 4 star values: 22
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 0

Wow a holiday crowd with this amazing pumpkin cheesecake!

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
4 hrs
total:
5 hrs 20 mins
Servings:
16
Yield:
1 - 9 inch springform pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • PREHEAT oven to 350 degrees F.

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  • COMBINE graham cracker crumbs, butter and granulated sugar 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 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.

Nutrition Facts

403 calories; protein 6.7g; carbohydrates 35.9g; fat 26.8g; cholesterol 95.3mg; sodium 237mg. Full Nutrition
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