I love this try and you'll see why. It is a tradition in my family.
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/3 cup butter
- 2 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 1/4 teaspoons ground cinnamon
- 1 cup granulated sugar
- ingredients:
- 1 16-oz container sour cream
- 3 8-oz packages cream cheese
- 1 15-oz cans pumpkin libby's 100% pure
- 2/3 cup evaporated milk nestle carnation
- Carbohydrate 62.8794756462375 g
- Cholesterol 397.863383125 mg
- Fat 52.844946425625 g
- Fiber 3.84050348714483 g
- Protein 19.2072999801381 g
- Saturated Fat 28.5140704387025 g
- Serving Size 1 1 Serving (338g)
- Sodium 565.685565441313 mg
- Sugar 59.0389721590927 g
- Trans Fat 6.98312165012625 g
- Calories 787 calories
Step-by-step
- PREHEAT oven to 350 degrees F.
- COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
- BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
- BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
- COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
A dense, velvety pumpkin custard rests atop a crisp graham cracker crust, finished with a glossy layer of baked sour cream that adds tang to balance the dense sweetness. Achieving this texture requires careful attention to thermal management in a home oven.
Managing Moisture and Heat Control
Cream cheese batters incorporate significant air when beaten, which causes rapid expansion and subsequent cracking as the dessert cools. Mixing the dairy on a low speed prevents excess aeration, while baking in a 9-inch springform pan set within a draft-free oven ensures even heat distribution. Pull the pan when the edges are completely set but the center retains a slight jiggle, usually between 55 and 60 minutes at 350 degrees Fahrenheit. Residual heat finishes cooking the interior without drying out the proteins.
Storage and Accompanying Textures
Chilling the dessert for several hours or overnight allows the cornstarch and dairy fats to fully solidify, yielding clean slices with distinct layers. Pair dense, spiced slices with beverages featuring high acidity or bitterness, such as black drip coffee or unsweetened black tea, which cuts through the heavy fat content and highlights the warm nutmeg and cinnamon notes.
