Pumpkin Cheesecake with Sweetened Sour Cream

 

 

 

I have tons of recipes but this one is in my “keeper box."  There's something so good about sweetened sour cream on top of a cheesecake…..especially a pumpkin cheesecake.   It's slightly sweet and just a little tangy and that adds a whole new dimension to a traditional rich and creamy cheesecake.

Pumpkin Cheesecake with Sweetened Sour Cream

Crust 

1-1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

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 degrees for 5-7 minutes or until set. Cool for 10 minutes.

Filling

3 packages (8 ounces each) cream cheese, softened

1 cup packed brown sugar

1 can (15 ounces) solid-pack pumpkin

1 can (5 ounces) evaporated milk

2 tablespoons cornstarch

     1-1/4 teaspoons ground cinnamon

     1/2 teaspoon ground nutmeg

     2 large eggs, lightly beaten

    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 degrees for 55-60 minutes or 

    until center is almost set.

   Topping

   2 cups (16 ounces) sour cream

   1/3 cup sugar

   1 teaspoon vanilla extract 

   In a small bowl, combine the sour cream, sugar and vanilla until well 

   blended. Spread over the cheesecake and then bake about 5 minutes 

   longer.  Cool cheesecake on a wire rack for about 15 minutes.  Slice and

   serve. For an added treat, drizzle with melted caramel or sprinkle 

   with cinnamon.  

 

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