PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Pumpkin Cheesecake with Sour Cream Topping image

This spicy pumpkin cheesecake is a winner all around-from the graham cracker crust to the sweetened sour cream topping.

Provided by My Food and Family

Categories Dairy

Time 5h25m

Yield 16 servings

Number Of Ingredients 13

Previous Next

Ingredients

1-1/2 cups graham cracker crumbs
1-1/2 cups granulated sugar, divided
1/3 cup butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup packed brown sugar
2 Tbsp. cornstarch
1-1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 eggs
1 can (15 oz.) pumpkin
1 can (5 oz.) evaporated milk
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla

Steps:

Heat oven to 350ºF.
Mix graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese, 1 cup of the remaining granulated sugar, brown sugar, cornstarch and spices in large bowl with mixer until well blended. Add pumpkin and milk; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Mix sour cream, remaining granulated sugar and vanilla; spread over warm cheesecake. Bake 5 min. Cool completely. Refrigerate 4 hours.

Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g