Pumpkin Cheesecake

Posted in Desserts, Recipes, Italian on March 16, 2012

Serves 10-12

For the crust:

1 ½ cups of Crushed Spiced Wafers

1/3 cup of Unsalted Butter, melted

¼ cup of Granulated Sugar

For the filling:

3 Packages of Cream Cheese, at room temperature

3/4 cup of Granulated Sugar

½ cup of Brown Sugar

2 Eggs

15 oz Can of Pumpkin Puree

2/3 cup of Evaporated Milk

2 Tbsp of Corn Starch

1 Tbsp of Pumpkin Pie Spice

For the topping:

1 container (16 ounces) of Sour cream

1/3 cup of Granulated Sugar

1 Tsp of Vanilla Extract


1) Preheat your oven to 350 degrees, wrap the outside of a 9” spring form pan with aluminum foil and place it on a baking sheet.

2) In a large bowl, mix together all of the ingredients for the crust, press into the bottom and up the sides of the spring form pan and bake for 7 to 8 minutes.

3) In the bowl of an standing mixer, combine all of the ingredients for the filling and mix for a couple minutes or until everything is well combined, pour on top of the crust and bake for 1 hour.

4) In a small bowl, mix together the sour cream, vanilla and sugar, spread it evenly over the cooked cheesecake and place it back in the oven for 5 more minutes. Let cool at room temperature for about 1 hour and refrigerate overnight.


Watch Video Watch Video on External Site

Tags: Easy, dessert, pumpkin, cheesecake, Recipe, laura, in, the, Kitchen, vitale, italian, Laura Vitale