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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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Pumpkin Cheesecake with Sour Cream Topping

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Reviewed on Dec. 23, 2011 by DeeEmmJay

LOVE LOVE LOVE this recipe! Have made it for several years. with rave reviews from my family and even an aunt who is hands down the family chef. Though i change a few things, with several diabetics in the family i replace all the sugar with splenda, and use sugar free cookies for crust to make it friendly for everyone to enjoy! :)

Reviewed on Nov. 09, 2011 by APella

I've made this for several Thanksgivings but then I lost the recipe. Considering the requests, I had to get on here and track it down or answer to my family! This version is hands-down the best I've tasted. Yum-O!!!