Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Pumpkin Cheesecake

Pumpkin CheesecakeSoar to new heights with this heavenly recipe for pumpkin cheesecake. This rich and creamy dessert features a unique pumpkin and cream cheese combination that takes this special treat to a whole new level. With its smooth texture and irresistible graham cracker crust, this dessert is sure to become a holiday favorite.

Recipe Ingredients:

Crust:*
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar

Cheesecake:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Topping:
1 (16-ounce) container sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
  5. 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.

Makes 16 servings

*Crust Variation: Replace the graham cracker crust with a shortbread cookie crust: Combine 1 3/4 cups (about 14 to 16) crushed shortbread cookies with 2 tablespoons melted butter or margarine in small bowl. Press onto bottom and 1-inch up side of a 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. Proceed with recipe as directed beginning with Step 3.

Nutritional Information Per Serving (1/16 of recipe): Calories: 403 Calories from Fat: 241 Total Fat: 26.7 g Saturated Fat: 16.2 g Cholesterol: 99 mg Sodium: 248 mg Carbohydrates: 35.8 g Dietary Fiber: 1.4 g Sugars: 25.5 g Protein: 6.6 g.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.