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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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Pumpkin Cheesecake with Sour Cream Topping Recipe

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Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. —Dorothy Smith, El Dorado, Arkansas
Featured In: 25 Best Fall Desserts
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 large 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 slice: 329 calories, 18g fat (11g saturated fat), 85mg cholesterol, 189mg sodium, 37g carbohydrate (28g sugars, 2g fiber), 5g 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

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
(57)
RATING DISTRIBUTION
5 Star
 (51)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
barbara@revision8.com User ID: 1686736 257548
Reviewed Dec. 1, 2016

"So good, that two men who don't normally like cheesecake or pumpkin LOVED this."

MY REVIEW
sstetzel User ID: 158954 257529
Reviewed Dec. 1, 2016

"Hi Sharon,

That's not a typo. If you can't find the 5 oz can simply measure 5 oz from the 12 oz can.
Sue Stetzel
Taste of Home Magazine"

MY REVIEW
Sharon User ID: 8974042 257164
Reviewed Nov. 23, 2016

"The recipe calls for a 5 oz can of Evaporated milk. Is that a typo and should it be the 12 oz can?"

MY REVIEW
DDPLoeches User ID: 1536323 256247
Reviewed Nov. 1, 2016

"After I got started making this cheesecake, I realized I had no sour cream. I used 2 cups of plain Greek yogurt instead, and continued with the recipe. It turned out great! I'd also recommend wrapping the springform pan with foil to keep the butter from making a mess in the oven."

MY REVIEW
Pate49 User ID: 8628564 237776
Reviewed Nov. 21, 2015

"I love this cheesecake, But now i live in high attitude. What to do? I have to make one for thankgiving"

MY REVIEW
VictoriaElaine User ID: 3422096 235491
Reviewed Oct. 23, 2015

"A wonderfully flavorful cheesecake that is perfect for the fall season. Would make a nice alternative from the traditional pumpkin pie on Thanksgiving! I followed the recipe exactly except for used a gingersnap crust with walnuts - those flavors really compliment the pumpkin and cinnamon & I will use the same crust next time. I will bake it 10 - 15 minutes longer next time as it turned out to be not quite set in the middle."

MY REVIEW
beckrn5 User ID: 8042373 232554
Reviewed Sep. 9, 2015 Edited Sep. 10, 2015

"This is an excellent recipe. I have made it many times and everyone loves it."

MY REVIEW
Chemmagic User ID: 4092724 221746
Reviewed Mar. 1, 2015

"This cheesecake is everyone's favorite. The crowd picks this first from all the other choices. This screams fall and Thanksgiving. Love it!!!"

MY REVIEW
Jaca111 User ID: 7128377 216450
Reviewed Dec. 31, 2014

"Make this during the holidays every year. Everyone raves about it"

MY REVIEW
SwinginHammerGirl User ID: 1533941 214369
Reviewed Dec. 8, 2014

"I've made this CHEESECAKE several times..never fails to please a crowd....cake....cheesecake...who cares...it's all good....and so is Taste of Home...."

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