HARVEST-TIME PUMPKIN CHEESECAKE
It's harvest time, and the dessert-makin' is easy! Pretty much anything with the words pumpkin and cheesecake in it will wow the crowd.
Provided by My Food and Family
Categories Dairy
Time 4h10m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place cookies in bottom of 9-inch springform pan. Beat cream cheese and brown sugar in large bowl with mixer until blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over cookies.
- Bake 50 to 55 min. or until center is almost set. Meanwhile, mix sour cream and granulated sugar. Refrigerate until ready to use.
- Spread sour cream mixture over warm cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with cinnamon just before serving.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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