Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, pumpkin cheesecake with sour cream topping. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

Pumpkin cheesecake with sour cream topping is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Pumpkin cheesecake with sour cream topping is something which I’ve loved my entire life. They are fine and they look fantastic.

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

Instructions 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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