Pumpkin cheesecake

Pumpkin cheesecake

ChefMom
  • Prep: 20 min
  • Cook Time: 60 min
  • Total: 1 hr 20 min
  • Serving: 8-10 people

This pumpkin cheesecake is decadent and just the perfect thing to cap off your holiday dinners.

Ingredients

  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 15 ounce can pumpkin
  • 5 ounce can evaporated milk
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoin ground nutmeg
  • Prepared graham cracker pie crust

Directions

  1. In a large mixing bowl beat cream cheese and both sugars until fluffy.
  2. Next, beat in eggs, pumpkin and evaporated milk.
  3. Beat in the cornstarch, cinnamon and nutmeg.
  4. Pour into crust.
  5. Bake at 350 degrees for 50 to 60 minutes or until edge is set.
  6. Refrigerate overnight.
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