PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 23
Steps:
- 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., 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. If desired, serve with toppings.
Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
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Musaiyab Sardar
[email protected]This cheesecake is a must-try! It's the perfect fall dessert.
Tristan Esbach
[email protected]I've never made a cheesecake before, but this recipe was so easy to follow. The cheesecake turned out beautifully and it was delicious!
Anmol Butt
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it.
Md Rakib Hessen
[email protected]This cheesecake was absolutely perfect! It was the perfect combination of pumpkin and spice. The sour cream topping was the perfect finishing touch.
Nuura Yoonis
[email protected]The cheesecake was delicious, but the sour cream topping was a bit too tart for me.
ANTHONY-K-EVANS
[email protected]This cheesecake was a little too dense for my taste. I prefer a lighter, fluffier cheesecake.
Aasish Darai
[email protected]This cheesecake was easy to make and turned out great! I'll definitely be making it again.
Phillip Wallace
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake! The sour cream topping really made it.
Mubarak Mubarakkmifran
[email protected]This was one of the best pumpkin cheesecakes I've ever had. The sour cream topping was the perfect finishing touch.
Jessica Blake
[email protected]This cheesecake was amazing! I will definitely be making it again.
Shahzaib Raza
[email protected]I thought the crust was a little dry, but the filling and topping were very good.
marandae Winslett
[email protected]The pumpkin cheesecake was a bit too sweet for my taste, but the sour cream topping helped to balance it out.
Peggy Shugrue
[email protected]This cheesecake was absolutely delicious! I loved the combination of the pumpkin and sour cream. It was also very easy to make.
T. Nizzle
[email protected]I've made this pumpkin cheesecake several times now and it always turns out amazing! The crust is flaky and the filling is smooth and creamy. The sour cream topping adds a nice tang.
Shaimah Namukwana
[email protected]This pumpkin cheesecake with sour cream topping was a hit at our Thanksgiving dinner! The creamy pumpkin filling and tangy sour cream topping were the perfect combination.