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Sour Cream Pumpkin Cheesecake recipe

Creamy pumpkin cheesecake in a butteryrich, pine nut crust.

Recipe: Sour Cream PumpkinCheesecake

1/3 cup all-purpose flour
1/3 cup pine nuts, coarsely ground
4 tablespoons butter, melted
4 teaspoons granulated sugar
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 1/2 tablespoons cornstarch
2 large eggs
1 cup sour cream
1/2 cup canned pumpkin

  • Preheat oven to 300°F (150°C).
  • In a medium mixing bowl, combine flour,pine nuts, butter and 4 teaspoons sugar with a wooden spoon.Using the palm of your hand, spread dough evenly in the bottomof a 9-inch springform pan. Bake until light golden brown, nomore than 15 minutes. Set aside to cool. (Leave oven on.)
  • With a wooden spoon, combine cream cheeseand 1 cup sugar, adding sugar in increments, until it is allincorporated. Add cornstarch in the same manner until it is incorporated.
  • Add 1 egg and whisk until all lumps havedisappeared. Whisk in the other egg, beating until mixture issmooth.
  • In a separate bowl, whisk together sourcream and pumpkin until well blended. Add cream cheese mixture,blending until batter is smooth. Pour into crust and bake for45 minutes or until the center is set.
  • Remove cake from oven and let cool. Refrigeratein pan for 4 hours before serving.

    Makes 12 servings.

    Pumpkin Cheesecake Recipe Demonstration –

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