beat cream cheese, and sugar in a bowl with a hand mixer until fluffy. add pumpkin, eggs, vanilla, spices, and lemon juice. beat until incorporated, scrapingdown the sides of the bowl.
Pour filling over crust and bake 50-55 minutes at 325 F or until sides are set, but center is slightly jiggly. remove from oven.
whisk sour cream and syrup together in a small bowl for the topping. spread carefully over the cheesecake, ad return to the oven for 15 more minutes. turn the oven off, crack the door, and leave the cake inside for 20 minutes.
remove from the oven, cover loosely with plastic wrap, and refrigerate. chill overnight.
Serving
Suggestions
dip knife in hot water, and wipe dry before slicing
Originally Submitted
5/2/2008
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