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Pumpkin Cheesecake with Sour Cream Topping Recipe

Pumpkin Cheesecake with Sour Cream Topping Recipe photo by Taste of Home

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"Why not surprise Thanksgiving guests with this luscious cheesecake instead of the traditional pie?" suggests field editor Dorothy Smith of El Dorado, Arkansas.

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Pumpkin Cheesecake with Sour Cream Topping Recipe

Prep: 15 min. + cooling Bake: 55 min. + chilling

Yield: 12-14 Servings

15 55 70

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
TOPPING:
2 cups (16 ounces) sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon

Directions

In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
Remove sides of pan. Let stand at room temperature 30 minutes before slicing. Sprinkle with additional cinnamon. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 329 calories, 18 g fat (11 g saturated fat), 85 mg cholesterol, 189 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Pumpkin Cheesecake with Sour Cream Topping in Taste of Home October/November 2001, p65

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Pumpkin Cheesecake with Sour Cream Topping

Pumpkin Cheesecake with Sour Cream Topping

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Reviewed on Apr. 01, 2013 by KY_Cook

This is one of my most FAVORITE cheesecakes. I make it for every Thanksgiving and get requests from EVERYbody. YUM!!!!

Reviewed on Jan. 25, 2013 by BakerAtHome

This is the perfect cheesecake to make for Thanksgiving. Everyone always loves it.

Reviewed on Dec. 31, 2012 by thnumberthirteen

I have made this so many times, I have lost track. Everyone just loves it!! It is so different than most. Thanks so much for sharing...

Reviewed on Nov. 21, 2012 by jln1799

Great Cheesecake! Easy recipe. Just awesomeness all around

Reviewed on Nov. 17, 2012 by Favablues

This is a very good cheesecake for Thanksgiving. It tastes great!

Reviewed on Nov. 17, 2012 by Favablues

This is a very good cheesecake for Thanksgiving. It tastes great!

Reviewed on Oct. 16, 2012 by jpwyner

This has always been a hit every time I bring it to a potluck - there are never any leftovers.

Reviewed on Apr. 27, 2012 by Favablues

This cheesecake is the best for Thanksgiving.

Our whole family loves this one!!

Reviewed on Dec. 30, 2011 by HeatherD35

This was fantastic. Very rich. Everyone loved it. This recipe is definately a keeper.

Reviewed on Dec. 25, 2011 by jen9757

This cheesecake was phenomenal. I made it hoping it would taste like Olive Garden's, but even though it tastes nothing like it, it is amazing. The pumpkin flavor is subtle and it is deliciously creamy. I made it for Christmas and everyone loved it.

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