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Desserts

Pumpkin Cheesecake with Sour Cream Topping

photo by:kraft
This spicy pumpkin cheesecake is a winner all around—from the graham cracker crust to the sweetened sour cream topping.
time
prep:
25 min
total:
5 hr 25 min
servings
total:
16 servings

What You Need

1-1/2
cups  graham cracker crumbs
1-1/2
cups  granulated sugar, divided
1/3
cup  butter, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4
cup  packed brown sugar
2
Tbsp.  cornstarch
1-1/4
tsp.  ground cinnamon
1/2
tsp.  ground nutmeg
3
 eggs
1
can  (15 oz.) pumpkin
1
can  (5 oz.) evaporated milk
1
container  (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1
tsp.  vanilla

Make It

HEAT oven to 350ºF.

MIX graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 13x9-inch pan.

BEAT cream cheese, 1 cup of the remaining granulated sugar, brown sugar, cornstarch and spices in large bowl with mixer until well blended. Add pumpkin and milk; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set. Mix sour cream, remaining granulated sugar and vanilla; spread over warm cheesecake. Bake 5 min. Cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Healthy Living
Save 50 calories and 8 grams of fat per serving by preparing with 1-1/2 cups crushed low-fat graham cracker crumbs, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make Ahead
Prepare and cool cheesecake as directed. Wrap tightly; freeze up to 1 month. Thaw in refrigerator before cutting to serve.
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