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.
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