World Food and Wine
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Pumpkin cheese cake

Description

The cheese cake to make at autumn harvest time.

Ingredients

1 1⁄2 c crackers (Graham crackers, crumbled)
1⁄3 c butter (melted)
1⁄4 c sugar (for crust)
3 pk cream cheese (softened, 8 oz packages)
1 c brown sugar (light brown sugar, packed, for cheese cake)
2 egg
15 oz pumpkin
2⁄3 c evaporated milk
2 T cornstarch
1 1⁄4 t cinnamon (ground)
1⁄2 t nutmeg
2 c sour cream (at room temperature)
1 t vanilla extract
2⁄3 c sugar (for the topping)
  cheese sauce (optional, caramel sauce or maple syrup to drizzle)

Instructions

The crust

Combine graham cracker crumbs, butter and sugar in medium bowl. Press into bottom of 9-inch springform pan. Bake in 350° F oven for 6 to 8 minutes. (Do not brown). Cool on wire rack for at least 10 minutes.

The cheese cake

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

The topping

Combine the sour cream, sugar and the vanilla in small bowl; mixing well. Spread over surface of the warm cheesecake. Bake at 350° F for 5 minutes. Cool on wire rack.

Chill for several hours or overnight. Drizzle a little caramel over the top, if using, before serving.

Total time
1 hour, 45 minutes
Cooking time
60
Preparation time
45
Yield
10 servings
  • A plate with a slice of pumpkin cheesecake with the rest of the cake on the background.

Source

North American cuisine

Graham crackers - The equivalent in Europe would be digestive biscuits.

easy, bake, dairy
cakes, dessert, seasonal vegetables
American food recipes
Food in U.S.A.

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