Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pumpkin cheesecake with sour cream topping. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pumpkin cheesecake with sour cream topping is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Pumpkin cheesecake with sour cream topping is something that I have loved my entire life.

Pumpkin and cream cheese are proof that opposites attract. Pumpkin brings a natural sweetness — often flavored with warm, earthy spices like cinnamon, nutmeg, and ginger — while cream cheese is Reviews for Photos of Pumpkin Cheesecake with Sour Cream Topping. Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust. Add sour cream to marshmallow mixture; fold gently just to blend.

To begin with this particular recipe, we have to prepare a few components. You can have pumpkin cheesecake with sour cream topping using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin cheesecake with sour cream topping:

1. Get 1 1/2 cups graham crackers crumbs
2. Make ready 1/4 cup sugar
3. Get 1/3 cup butter, melted
4. Get Filling
5. Prepare 3 packages (8 ounces) each) cream cheese, softened
6. Take 1 cup packed brown sugar sugar
7. Get 1 can (15 ounces) solid- pack pumpkin
8. Get 1 can (15 ounces) evaporated milk
9. Take 2 tablespoons cornstarch
10. Prepare 1 1/4 teaspoons ground cinnamon
11. Prepare 1/2 teaspoon ground nutmeg
12. Make ready 2 eggs, lightly beaten
13. Take Topping
14. Take 2 cups (16 ounces) sour cream
15. Prepare 1/3 cup sugar
16. Get 1 teaspoon vanilla extract additional ground cinnamon

It has a slightly tart contrast to the sweet pumpkin filling. Pumpkin Cheesecake with Sour Cream Topping. Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight.

Steps to make Pumpkin cheesecake with sour cream topping:

1. 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 350F. For 5-7 minutes or until set. Cool for 10 minutes. 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.
2. Place pan on a baking sheet. Bake at 350F. For 55-60 minutes or until center is almost set.
3. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully. Run a knife around edges of pan to loosen; cool 1 hour longer. Chili overnight.
4. Remove sides of pan. Let stand at room temperature 30 minutes. Before slicing. Sprinkle with additional cinnamon.
5. Ready to serve and ENJOY!

Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It’s one less thing you’ll have to make on the big day. Pumpkin Cheesecake Recipe from the Cheesecake Factory. Just in time for Halloween and other Fall/Winter holidays! · There’s more to pumpkin than pie, as this impressive trifle proves.

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