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Pumpkin and Cheesecake: A Perfect Pair

Perfect pairings deserve a special day. Pumpkin and cheesecake have their day on October 21. National Pumpkin Cheesecake Day celebrates the delicious combination of flavors that turns pumpkin, sugar, spice, and cream cheese into a sweet, creamy, favorite dessert for autumn.

Here is a delicious recipes for you to enjoy. The ideal dessert for ending a holiday or special meal. Enjoy!


Pumpkin Cheesecake

Instructions

CRUST:

1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

1/4 cup granulated sugar

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.) pure pumpkin

2/3 cup (5 fl.-oz. can) evaporated milk

2 tablespoons’ cornstarch

1 1/4 teaspoons’ ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING:

1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

Directions

PREHEAT oven to 350° F.

FOR CRUST:
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.

FOR CHEESECAKE:
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.

FOR TOPPING:
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.

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