Celebrate Fall with this heavenly Pumpkin Cheesecake. This rich and creamy dessert combines the unique flavors of pumpkin, cream cheese and spices that is a divine treat. Topped with CandiedPecans and an store bought caramel brings this Pumpkin Cheesecake to new heights and is sure to become a holiday favorite.
I have been making this Pumpkin Cheesecake for at least 10 years! It’s ALWAYS a favorite, and is even loved by those who do not usually like pumpkin pie.
OTHER OPTION: Use ground up ginger snap cookies for the crust.
Making the crust is easy with just a few ingredients, pressed in the bottom and up the sides of a springform pan, baked 6 to 8 minutes.
The rich and creamy filling has all the ingredients for a great pumpkin pie with the addition a cream cheese. Beat together the cream cheese, granulated sugar and brown sugar until fluffy. Beat in the eggs, pumpkin and milk. Add the remaining cornstarch, cinnamon and nutmeg; beat well and pour into the prepared pan. Bake 55 to 60 minutes.
Add the sweetened sour cream topping and bake another 10 minutes. Cool and refrigerate several hours or overnight.