This spicy pumpkin cheesecake is a winner all around—from the graham cracker crust to the sweetened sour cream topping.
What You Need
Original recipe yields 16 servings
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 egg s
1 can (15 oz.) pumpkin
1 can (5 oz.) evaporated milk
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
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Let's 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.
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.
Prepare and cool cheesecake as directed. Wrap tightly; freeze up to 1 month. Thaw in refrigerator before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.