At the request of my sister in law and my friend, D, who were both visiting over Thanksgiving, I am sharing the recipe for the pumpkin cheesecake I served. I have been making this cheesecake for the for well over a decade, and it has never failed me.
I really like the sour cream topping which offers a nice contrast to the silky texture of the cheesecake. So, I wouldn’t suggest skipping this step. Since this cheesecake is finished with a topping, you can skip the extra work of baking with a water bath which I highly recommend to avoid cracking when doing regular cheesecakes. Hope you enjoy this!
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter — melted
3 packages cream cheese — softened
1 cup sugar
1/4 cup light brown sugar — packed
1 3/4 cups pumpkin, canned or pureed roasted pumpkin flesh
2 eggs — at room temperature
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sour cream — at room temperature
1/4 cup sugar
1 teaspoon vanilla extract
Combine graham cracker crumbs, sugar and butter in a medium bowl. Press onto bottom and 1-inch up side of 9-inch spring form pan. Bake in preheated 350° oven for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool.
Beat cream cheese, sugar, and brown sugar in large mixing bowl until fluffy. Beat in pumpkin, eggs, and evaporated milk. Add cornstarch, cinnamon, and nutmeg and beat well. Pour into crust. Bake in preheated 350° oven for 55 to 60 minutes or until edges is set.
Combine sour cream, sugar, and vanilla in a small bowl. Spread over surface of warm cheesecake. Return to oven and bake for 5 minutes.
Cool on wire rack. Run a thin knife around the cheesecake to loosen it from the side of the pan before removing the ring, and chill several hours or overnight.