Kentucky's Best Pumpkin Cheesecake - Kraft Recipes Top
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Kentucky's Best Pumpkin Cheesecake

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Make It

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  • For Crust:
  • Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of a 9 inch springform pan. Sprinkel a few dashes of cinnamon sugar onto crust before baking. Bake for 6 to 8 minutes (do not allow to brown). Cool on a wire rack for 10 minutes.
  • For Cheesecake:
  • 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 at 350 degrees for 55 to 60 minutes or until edge is set but center still moves slightly.
  • For Topping:
  • Combine sour cream, granulated sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake; Bake for 5 minutes.
  • Cool on a wire rack. Refrigerate for several hours or overnight. Remove side of springform pan and serve.
  • Alternative Topping:
  • 1 carton of heavy whipping cream
  • 1/3 cup sugar
  • 1 Tablespoon vanilla extract
  • Combine in blender and blend on "whip" until smooth and creamy. Spread over cheesecake then sprinkel a few dashes of ground cinnamon and cinnamon sugar on top. Refrigerate for several hours or overnight. Remove side of springform pan and serve.

Special Equipment Needed


This is a great alternative to pumpkin pie. It's very creamy and delicious. My family loves this cheesecake at Thanksgiving, Christmas and anytime in between. I always use the cinnamon graham crakers for my crust. It adds that much more flavour to the pumpkin. The cinnamon sugar and ground cinnamon sprinkeled on top of which ever topping you choose to try adds that extra flavour as well. I think you will love this recipe! We do.

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