PUMPKIN CHEESECAKE II
Make and share this Pumpkin Cheesecake II recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl.
- Press onto bottom and 1" up side of 9" springform pan.
- Bake in preheated 350 degree oven for 6-8 min.
- Do not allow to brown.
- Cool on wire rack for 10 min.
- Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy.
- Beat in eggs, pumpkin and milk.
- Add cornstarch, cinnamon and nutmeg.
- Beat well.
- Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
- Topping: Combine sour cream, sugar and vanilla in med. bowl.
- Spread over surface of warm cheesecake. Bake for an additional 5 min.
- Cool on wire rack.
- Chill for several hours or overnight. Remove side of springform pan before serving.
Nutrition Facts : Calories 389.8, Fat 26.3, SaturatedFat 14.8, Cholesterol 98.3, Sodium 252.5, Carbohydrate 34.8, Fiber 0.4, Sugar 28.2, Protein 5.3
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