Pumpkin Cheese Cake

9
Servings
38m
Prep Time
75m
Cook Time
1h 53m
Ready In


"Who needs pumpkin pie!!! The cheesecake should be made in advance and refrigerated for several hours before serving!"

Original recipe yields 9 servings
OK
  • CRUST
  • CHEESE CAKE

Nutritional

  • Serving Size: 1 (347.6 g)
  • Calories 939.4
  • Total Fat - 54.7 g
  • Saturated Fat - 33.9 g
  • Cholesterol - 195.2 mg
  • Sodium - 1386.6 mg
  • Total Carbohydrate - 76.5 g
  • Dietary Fiber - 1.1 g
  • Sugars - 63.1 g
  • Protein - 37.6 g
  • Calcium - 850.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step 1

Crust: Preheat oven to 350 degrees F. Stir together the crust ingredients. Press to the bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6-7 minutes. Cool completely on wire rack before filling.

Step 2

Cheese Cake: In a large mixing bowl, beat together cream cheese and sugar until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch and pumpkin pie spice; beat well. Pour into prepared pan. Bake at 400 degrees for 12 minutes, then turn the oven down to 350 and bake an additional 50 - 60 minutes; the edge is set but center still moves slightly.

Step 3

Combine sour cream, sugar and bourbon (or vanilla extract) in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake; sprinkle sliced almonds on top. Return to oven and bake for 5 minutes.

Step 4

Run a knife around the edge of the cake to loosen. Cool on wire rack. Refrigerate for a least 3 hours. Remove side of springform pan and serve.

Tips & Variations


No special items needed.

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