Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Cuisine: American
Ingredients: 1 1/2 cup graham cracker crumbs (Crust); 1/2 cup butter, melted (Crust); 1/4 cup sugar (Crust); 16 oz sour cream (Topping); 1/3 cup sugar (Topping); 1 tsp vanilla extract (Topping); 24 oz cream cheese; 1 cup white sugar; 1/4 cup packed brown sugar; 2 eggs; 1 3/4 cup canned pumpkin; 2/3 cup coconut milk; 2 tbsp cornstarch; 1 1/4 tsp ground cinnimon; 1/2 tsp ground nutmeg; 1/2 tsp pumpkin pie spice

Orion Grimm @cook_14011102

Source: Unknown
Author: Unknown
~Hand written

Orion Grimm @cook_14011102

Source: Unknown
Author: Unknown
~Hand written

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Ingredients

1 1/2 cupgraham cracker crumbs (Crust)
1/2 cupbutter, melted (Crust)
1/4 cupsugar (Crust)
16 ozsour cream (Topping)
1/3 cupsugar (Topping)
1 tspvanilla extract (Topping)
24 ozcream cheese
1 cupwhite sugar
1/4 cuppacked brown sugar
2eggs
1 3/4 cupcanned pumpkin
2/3 cupcoconut milk
2 tbspcornstarch
1 1/4 tspground cinnimon
1/2 tspground nutmeg
1/2 tsppumpkin pie spice

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Steps

1

Oven to 350ºF
2

Mix crust ingredients and press into a 9 inch pan. Bake 6 to 8 minutes. Cool 10 minutes.
3

Beat cream cheese, white sugar, brown sugar until fluffy. Beat in eggs, pumpkin sauce, and coconut milk. Add cornstarch and spices; beat well. Pour into crust. Bake 55 to 60 minutes until edge is firm and center moves slightly.
4

Toppings- mix all ingredients in a small bowl well. Spread over surface of warm cheesecake; bake for 5 minutes. Cool in a pan on a wire rack. Refrigerate for several hours or overnight.