Pumpkin Cheesecake


Preparation minutes
Cook time minutes
ServingsServes 10-12


    For the crust:
  • 1 cups of Crushed Spiced Wafers
  • 1/3 cup of Unsalted Butter, melted
  • cup of Granulated Sugar
  • For the filling:
  • 3 Packages of Cream Cheese, at room temperature
  • 3/4 cup of Granulated Sugar
  • 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.


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