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