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 McCormick® Pure 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
   (49)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
vor
Reviewed Nov. 12, 2014

"Enough already with cheesecake. How about a regular 3-layer homemade cake and not made using a box cake mix. Big difference in taste. But, in all seriousness, enough with the cheesecake."

MY REVIEW
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!"

MY REVIEW
Reviewed Oct. 19, 2014

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

MY REVIEW
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!!"

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."

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