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Pumpkin Cheesecake Recipe

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When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream from our dairy herd.

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Pumpkin Cheesecake Recipe

Prep: 20 min. + chilling Bake: 55 min. + cooling

Yield: 12-16 Servings

20 55 75

Ingredients

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups (16 ounces) sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves

Directions

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half. Refrigerate leftovers. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 230 calories, 15 g fat (9 g saturated fat), 70 mg cholesterol, 164 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Pumpkin Cheesecake in Grandma's Great Desserts Cookbook , p29

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Pumpkin Cheesecake

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Reviewed on Mar. 29, 2013 by KY_Cook

Ever since I first made this delicious cheesecake for Thanksgiving dinner a couple of years ago, my family and friends request it often. It is also our new Thanksgiving tradition :) Thanks for such a wonderful recipe!!!!

Reviewed on Dec. 13, 2012 by BuffW

I make this every year for Thanksgiving and Christmas and I always have to make 2 because everyone loves it!

Reviewed on Mar. 24, 2012 by Debbie D2

Excellent recipe. Easily as good as The Cheesecake Factory's version. I added a little ground ginger to the crushed graham crackers for extra crust flavor.

Reviewed on Dec. 25, 2011 by Mystikalkat13

I made this last night and it is awesome. I made a couple of changes. I used Gingerbread cookies for the crust and I did not have a spring pan so I just used a 9in pie plate. Doing it this way in the pie plate 2 can get 2 instead one. It is the best cheesecake I have ever had.

Reviewed on Nov. 20, 2011 by shell7293

This was pretty good, although not the best pumpkin cheesecake I have ever made. I wasn't sure about the sour cream layer, as it pretty much just tasted of sour cream, but in the end it actually worked well as it cut some of the sweetness of the pumpkin layer - every last piece was eaten!