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Pumpkin Cheesecake Recipe

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Pumpkin Cheesecake  Recipe
 

Ingredients
BASE
• 1 1 / 2 cups crushed graham crackers
• 1 / 3 cup butter or margarine, melted
• 1 / 4 cup granulated sugar
• Cheesecake (Cheese cake)
• 3 packages (8 oz. Each) cream cheese, softened
• 1 cup granulated sugar
• 1 / 4 cup brown sugar clear, compact
• 2 large eggs
• 1 can (15 oz.) Pure Pumpkin LIBBY'S ® 100% Pure Pumpkin
• 2 / 3 cup (1 can of 5 fl. Oz.) NESTLÉ CARNATION Evaporated milk evaporated milk
• 2 tablespoons cornstarch
• 1 1 / 4 teaspoons ground cinnamon
• 1 / 2 teaspoon nutmeg powder
• TOPPING
• 1 package (16 oz.) Sour cream, at room temperature
• 1 / 3 cup granulated sugar
• 1 teaspoon vanilla extract


Instructions

Preheat oven to 350 * F.

FOR THE BASE:
Mix cookie crumbs, butter and granulated sugar in a medium bowl. Press mixture on bottom and sides of a baking mold with spring ring (springform) 9 inches  . Bake 6 to 8 minutes (do not let brown). Cool on a metal grid for 10 minutes.

FOR Cheesecake:
Mix cream cheese, granulated sugar and brown sugar in large bowl until foamy. Add and beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; batting well. Pour over base.

Bake 55 to 60 minutes or until edges are firm but center moves slightly.

TOPPING:
Mix sour cream, granulated sugar and vanilla extract in a small bowl. Spread this mixture over the surface of warm cheesecake. Bake for 5 minutes more. Let cool on a metal grid. Put in the refrigerator for several hours or all night. Run a clean butter knife along the insde of the cake pan, loosen the ring and get out carefully.

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