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

Pumpkin Cheesecake with Sour Cream Topping Recipe

Publisher Photo
Why not surprise Thanksgiving guests with this luscious cheesecake instead of the traditional pie? —Dorothy Smith, El Dorado, Arkansas
TOTAL TIME: Prep: 15 min. + cooling Bake: 1 hour + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 1 hour + chilling
MAKES: 12-14 servings

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
  • SOUR CREAM LAYER:
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon
  • OPTIONAL TOPPINGS:
  • Caramel sundae syrup
  • Chocolate syrup
  • Whipped cream
  • Chocolate curls
  • Ground cinnamon

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.

Directions

  1. 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.
  2. 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.
  3. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
  4. 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.
  5. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings. Yield: 12-14 servings.
Originally published as Pumpkin Cheesecake with Sour Cream Topping in Taste of Home October/November 2001, p65

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.

Sweet White Wine

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

Reviews for Pumpkin Cheesecake with Sour Cream Topping

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 27, 2014

I'm always up for trying new recipes, glad I picked this one. It's in the keeper box.

MY REVIEW
Reviewed Dec. 29, 2013

I had some mashed sweet potatoes in the freezer left over from Thanksgiving that I planned to make a cheesecake with. When I saw this recipe in the Taste of Home Christmas cookbook, it seemed much less labor-intensive than my usual recipe, so I decided to try it and switch out the pumpkin for sweet potatoes. It turned out excellent! I will be replacing my old recipe with this one. Very easy to make and delicious, earning thumbs-up from my family.

I will also add that this is the first time I've EVER had a cheesecake set in the amount of time the recipe calls for! A big plus!

MY REVIEW
Reviewed Dec. 1, 2013

this recipe is fantastic. light anf fluffy and the flavor was a light as well. everyone loved it. i will be taking this to christmas dinner.

MY REVIEW
Reviewed Dec. 1, 2013

oh my gosh! This recipe was so easy to make. I cannot get over how good it was. This will diffinitely be kept in my recipe book. My family asked me to make it for Christmas Eve dinner.

MY REVIEW
Reviewed Dec. 1, 2013

I am a novice when it comes to baking, however I pulled this recipe off well. Loved it! Tasted awesome.

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