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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.
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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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!
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