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

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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 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
(55)
RATING DISTRIBUTION
5 Star
 (49)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
Reviewed Dec. 31, 2014

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

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