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Pumpkin Cheese Cake by

Tags: cheesecakes


1 1/2 cups graham cracker crumbs

2/3 cup evaporated milk

1/3 cup butter or margarine melted

2 tablespoons cornstarch

1/4 cup sugar

1 1/4 teaspoons cinnamon

3 (8 oz.) packages cream cheese (softened)

1/2 teaspoon nutmeg

1 cup sugar

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

1/4 cup packed light brown sugar

1/3 cup sugar

2 eggs

1 teaspoon vanilla

1 3/4 cups Libby's Pumpkin (or equivalent solid canned pumpkin)


Combine graham cracker crumbs, butter and granulated sugar in a medium bowl. Press onto bottom and 1 inch up the side of a 9 inch springform pan. Bake in preheated 350 oven for 6 to 8 minutes. Do not allow to brown. Cool on wire rack for 10 minutes.

Beat cream cheese, sugar and brown sugar in a very large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into cooled crust. Bake at 350 for 55 to 60 minutes or until edge is set but center still moves slightly.

Combine sour cream, sugar and vanilla in a small bowl; mix well. Spread over surface of warm cheesecake. Bake at 350 for 5 minutes more. Cool in pan on wire rack. Chill for several hours or overnight. Remove side of springform pan.

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