PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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Sadeq Yaar
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. The crust was graham crackery and the filling was smooth and creamy.
Thet Wai Aung
[email protected]I've made this cheesecake several times and it always turns out perfect! The crust is flaky and the filling is creamy and smooth. I love the pumpkin flavor and the spices.
Mr Arsalan
[email protected]This cheesecake was delicious! I made it for my Thanksgiving dinner and it was a hit. The crust was perfect and the filling was so smooth and creamy. I will definitely be making this again next year.
Alan Thompson
[email protected]I'm not a big fan of pumpkin, but I thought I'd give this cheesecake a try. I was pleasantly surprised! The crust was perfect and the filling was smooth and creamy. I loved the hint of cinnamon and nutmeg in the filling.
Suliman Habib
[email protected]This cheesecake was not what I expected. The crust was too thick and the filling was too dense. I would not recommend this recipe.
Muhamed Naimudeen
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. The crust was graham crackery and the filling was smooth and creamy.
Jessica G
[email protected]I've made this cheesecake several times and it always turns out perfect! The crust is flaky and the filling is creamy and smooth. I love the pumpkin flavor and the spices.
Boucheron Moses
[email protected]This cheesecake was delicious! The crust was graham crackery and the filling was smooth and creamy. I loved the hint of cinnamon and nutmeg in the filling.
carolyn young
[email protected]I made this cheesecake for my family and they all loved it! The crust was perfect and the filling was so smooth and creamy. I will definitely be making this again.
Frazer Chishimba
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The crust was perfectly graham crackery and the filling was smooth and creamy. I loved the hint of cinnamon and nutmeg in the filling. I will definitely be making this again next year!