Pumpkin Cheesecake with Sour Cream Topping Recipe
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 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
- 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.
1 slice: 329 calories, 18g fat (11g saturated fat), 85mg cholesterol, 189mg sodium, 37g carbohydrate (28g sugars, 2g fiber), 5g protein.
Reviews for Pumpkin Cheesecake with Sour Cream Topping
"So good, that two men who don't normally like cheesecake or pumpkin LOVED this."
"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 StetzelTaste of Home Magazine"
"The recipe calls for a 5 oz can of Evaporated milk. Is that a typo and should it be the 12 oz can?"
"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."
"I love this cheesecake, But now i live in high attitude. What to do? I have to make one for thankgiving"
"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."
"This is an excellent recipe. I have made it many times and everyone loves it."
"This cheesecake is everyone's favorite. The crowd picks this first from all the other choices. This screams fall and Thanksgiving. Love it!!!"
"Make this during the holidays every year. Everyone raves about it"
"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...."
"The best cheesecake I have ever made or eaten! I did tweek it though by using my homemade gingerbread cookies for the crust. Delicious!"
"Outstanding recipe! I used gingersnaps for the crust but other than that, followed the recipe to a T and it is amazing! Perfect blend of pumpkin and cream cheese!"
"Easy to make & it was gone in no time! Everyone loved it."
"This is a lovely recipe but I don't yet have a spring form pan. So I used a glass 13x9 in baking dish. Worked out great, just not as deep as I would have liked. Thanks!!"
"I'm always up for trying new recipes, glad I picked this one. It's in the keeper box."
"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!"
"I am a novice when it comes to baking, however I pulled this recipe off well. Loved it! Tasted awesome."
"I just took it out of the oven . It is cooling down before I refridgerate it. Very easy to make I used my Kictchen aid mixer. When putting on the sour cream topping the cake cracked. It covered it."
"When we can't decide between cheesecake or pumpkin pie, this is the perfect solution!"
"Absolutely delicious! I wasn't sure about sour cream on top of my pumpkin, but it was amazing! I even used fat free sour cream, and fat free evap. milk, and it turned out wonderful. My mother, who is not a huge cheesecake lover told me I can make this anytime and bring it to her."
"I have made this cheesecake a few times. I like to take it to Thankgiving dinner with my in-laws. It disappears quickly. I have one setting in the refrigerator right now."
"This is one of my most FAVORITE cheesecakes. I make it for every Thanksgiving and get requests from EVERYbody. YUM!!!!"
"This is the perfect cheesecake to make for Thanksgiving. Everyone always loves it."
"I have made this so many times, I have lost track. Everyone just loves it!! It is so different than most. Thanks so much for sharing..."
"Great Cheesecake! Easy recipe. Just awesomeness all around"
"This is a very good cheesecake for Thanksgiving. It tastes great!"
"This has always been a hit every time I bring it to a potluck - there are never any leftovers."
"This cheesecake is the best for Thanksgiving.Our whole family loves this one!!"
"This was fantastic. Very rich. Everyone loved it. This recipe is definately a keeper."
"This cheesecake was phenomenal. I made it hoping it would taste like Olive Garden's, but even though it tastes nothing like it, it is amazing. The pumpkin flavor is subtle and it is deliciously creamy. I made it for Christmas and everyone loved it."
"LOVE LOVE LOVE this recipe! Have made it for several years. with rave reviews from my family and even an aunt who is hands down the family chef. Though i change a few things, with several diabetics in the family i replace all the sugar with splenda, and use sugar free cookies for crust to make it friendly for everyone to enjoy! :)"
"I've made this for several Thanksgivings but then I lost the recipe. Considering the requests, I had to get on here and track it down or answer to my family! This version is hands-down the best I've tasted. Yum-O!!!"
"This was good, but not amazing. I don't think the pumpkin flavor was strong enough. It also seemed incredibly heavy on the stomach."
"Every time I make this it is a hit!"
"Absolutely delicious. The bonus is that the sour cream topping covers the cracks so I don't have to do the whole pan-of-water-foil deal to avoid them."
"I will be making this cheesecake for the third year in a row. My whole family LOVES it!! It has become a must- have for Thanksgiving."
"This is the smoothest pumpkin cheesecake I have ever tried. AWESOME!!!! My whole family loves it."
"I make this every xmas for my daughter kayla and we all love it u need to try it u will love it"
"I've made this cheesecake several times ~ Excellent!!"
"Loved it! I'll be making this one again for the holidays."
"Nice slightly tangy, not too sweet. We all loved it, even my 2-year-old and my cream cheese tang-averse husband."
"I made this for a church Thanksgiving meal and everyone raved about how good it was. Very creamy. I used cream instead of the evaporated milk. Easy recipe to make."
"This has become a yearly tradition."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.