Monday, September 28, 2009

Pumpkin Cheesecake with Sour Cream Topping

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The day after goodness. Yep, this is one day after 3 people attacked this pie. This weeks lovely What's Cooking Ingredient Challenge is Pumpkin! I knew I wanted to do this because I found it after doing the cream cheese challenge and kicked myself for not seeing this first. This was easy and good. As you can see it got mauled and eaten. I think we all had 2 pieces each. And after this photo was taken...POOF! It was gone.


Recipe ~


makes 2 pies.


INGREDIENTS


2 Graham Cracker Crusts (I used my own pastry recipe)


Filling ~


2 packages softened cream cheese


1 cup granulated sugar


1/4 cup packed brown sugar


1 3/4 cups solid pack pumpkin


2 eggs


2/3 cup evaporated milk


2 tsp cornstarch


1 1/4 tsp ground cinnamon


1/2 tsp ground nutmeg


Topping

2 Cups Sour Cream

1 cup sugar

1 1/2 tsp vanilla

DIRECTIONS


Beat cream cheese and sugars in large bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust and bake at 350 degrees for 50-60 minutes or until edge is set but center still moves slightly.


For topping, combine sour cream, sugar and vanilla and spread on baked cheesecake. Bake an additional 8 minutes.


Shortcrust Pastry Recipe is from allrecipes.com



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