Everyone loves cheesecake, but we got a pumpkin cheese cake recipe you need to try. Try our Pumpkin Cornbread
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
PREHEAT oven to 350°F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3 packages (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
2 cups pumpkin cooked and puree
1 (5 fl.-oz can) Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over the surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove the side of a springform pan.
Recipe Submitted by Good Old Bajan Cooking Group.
Submit your recipe for any meal, we would love to post and share it with out community, of course we will give you full credit, email us at email@example.com.