Back to Pumpkin Cheesecake with Sour Cream Topping

Print Options


Card Sizes

Pumpkin Cheesecake with Sour Cream Topping Recipe

Pumpkin Cheesecake with Sour Cream Topping Recipe

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
TOTAL TIME: Prep: 15 min. + cooling Bake: 1 hour + chilling YIELD:12-14 servings


  • 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
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon
  • 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.

Nutritional Facts

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

Sort By :
MY REVIEW User ID: 1686736 257548
Reviewed Dec. 1, 2016

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

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"

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?"

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."

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"

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."

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."

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!!!"

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

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

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's all good....and so is Taste of Home...."

Linda770 User ID: 8022396 128384
Reviewed Nov. 30, 2014

"The best cheesecake I have ever made or eaten! I did tweek it though by using my homemade gingerbread cookies for the crust. Delicious!"

Doeye User ID: 3555196 110373
Reviewed Nov. 11, 2014

"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!"

lesajolene User ID: 4588117 204503
Reviewed Oct. 19, 2014

"Easy to make & it was gone in no time! Everyone loved it."

pammycakes2014 User ID: 8040477 128383
Reviewed Oct. 17, 2014

"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!!"

cherylyoung User ID: 5912806 204502
Reviewed Jun. 27, 2014

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

cast_iron_king User ID: 1236761 38535
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!"

GaitherMom User ID: 6038554 204501
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."

tooold4this User ID: 6281832 204500
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."

bcaban User ID: 7372604 128382
Reviewed Dec. 1, 2013

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

CherrieLayton User ID: 6108431 32687
Reviewed Dec. 1, 2013

"The pumpkin portion of the pie was great; however the sour cream topping was too strong and did not blend well with the actual pie."

nanf User ID: 885271 204499
Reviewed Nov. 29, 2013

"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."

MarilynTorres1062 User ID: 6557695 33411
Reviewed Nov. 23, 2013

"Great recipe!! Will bake for Thanksgiving!"

Stefini19 User ID: 6691009 33408
Reviewed Nov. 23, 2013

"When we can't decide between cheesecake or pumpkin pie, this is the perfect solution!"

dianec713 User ID: 2479405 31837
Reviewed Oct. 24, 2013

"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."

NanZim User ID: 3929200 74219
Reviewed Oct. 6, 2013

"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."

KY_Cook User ID: 1619535 31835
Reviewed Apr. 1, 2013

"This is one of my most FAVORITE cheesecakes. I make it for every Thanksgiving and get requests from EVERYbody. YUM!!!!"

BakerAtHome User ID: 6636098 31834
Reviewed Jan. 25, 2013

"This is the perfect cheesecake to make for Thanksgiving. Everyone always loves it."

thnumberthirteen User ID: 169096 89803
Reviewed Dec. 31, 2012

"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..."

jln1799 User ID: 6730253 90762
Reviewed Nov. 21, 2012

"Great Cheesecake! Easy recipe. Just awesomeness all around"

Favablues User ID: 6033826 56637
Reviewed Nov. 17, 2012

"This is a very good cheesecake for Thanksgiving. It tastes great!"

jpwyner User ID: 520407 36822
Reviewed Oct. 16, 2012

"This has always been a hit every time I bring it to a potluck - there are never any leftovers."

Favablues User ID: 6033826 31833
Reviewed Apr. 27, 2012

"This cheesecake is the best for Thanksgiving.

Our whole family loves this one!!"

HeatherD35 User ID: 4970660 89802
Reviewed Dec. 30, 2011

"This was fantastic. Very rich. Everyone loved it. This recipe is definately a keeper."

jen9757 User ID: 5313326 31832
Reviewed Dec. 25, 2011

"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."

DeeEmmJay User ID: 6419444 36821
Reviewed Dec. 23, 2011

"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! :)"

APella User ID: 5637241 31831
Reviewed Nov. 9, 2011

"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!!!"

mnrweiss User ID: 340782 56636
Reviewed Oct. 5, 2011


lovinbug22 User ID: 4488131 89775
Reviewed Dec. 21, 2010

"This was good, but not amazing. I don't think the pumpkin flavor was strong enough. It also seemed incredibly heavy on the stomach."

mollymorris User ID: 2130283 33407
Reviewed Nov. 29, 2010

"Every time I make this it is a hit!"

JillAndLea User ID: 1675407 33402
Reviewed Nov. 23, 2010

"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."

blanquitanation User ID: 3916663 74217
Reviewed Nov. 18, 2010

"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."

KY_Cook User ID: 1619535 36820
Reviewed Sep. 8, 2010

"This is the smoothest pumpkin cheesecake I have ever tried. AWESOME!!!! My whole family loves it."

rondha sullivan User ID: 4890595 128380
Reviewed Aug. 28, 2010

"I make this every xmas for my daughter kayla and we all love it u need to try it u will love it"

Kathy- VT User ID: 1149985 93841
Reviewed May. 15, 2010

"I've made this cheesecake several times ~ Excellent!!"

villanova User ID: 2025045 32686
Reviewed Mar. 1, 2010

"Loved it! I'll be making this one again for the holidays."

MY REVIEW User ID: 77962 89774
Reviewed Nov. 27, 2009

"Nice slightly tangy, not too sweet. We all loved it, even my 2-year-old and my cream cheese tang-averse husband."

Cookin_Mom User ID: 348042 56635
Reviewed Nov. 8, 2009

"I made this for a silent cake auction, the winning bidder said it rivaled the Olive Garden. I am going to make it for my dad for Thanksgiving."

mlrollin User ID: 2197693 93718
Reviewed Nov. 4, 2009

"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."

tpinger User ID: 1550719 50373
Reviewed Nov. 3, 2009

"This has become a yearly tradition."

Loading Image

Wine Pairings

Sweet White Wine

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