Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe photo by Taste of Home

Pumpkin Cheesecake Recipe

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When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream from our dairy herd.
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + cooling
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + cooling
MAKES: 12-16 servings

Ingredients

  • CRUST:
  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 12 to 16 pecan halves

Nutritional Facts

1 serving (1 slice) equals 230 calories, 15 g fat (9 g saturated fat), 70 mg cholesterol, 164 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
  2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
  3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
  4. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  5. Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Pumpkin Cheesecake in Grandma's Great Desserts Cookbook 1992, p29

Reviews for Pumpkin Cheesecake

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 24, 2016

"Delicious ! I made it twice. First time was excellent. Second time tasted great but didn't stay together very well. Might e my mistake, but I take one star off."

MY REVIEW
Reviewed Dec. 23, 2015

"I loved this recipe a lot of people said to not use the sour cream part and I decided to do it anyway because it was my first time making it. Instead of doing it the way they told you too. I did 2 cups of sour cream about 4 tablespoons of.sugar and 2 teaspoons of vanilla. It made all the difference. You can also play with the flavors of the actual cheesecake part and make it thicker by adding more cream cheese."

MY REVIEW
Reviewed Dec. 1, 2013

"This was a very easy cheesecake to prepare. I made it in a smaller springform pan to make it a little thicker and it turned out excellent. Definitely plan to make it again."

MY REVIEW
Reviewed Oct. 2, 2013

"Flavor is excellent. I prefer a thicker cheesecake layer, but this cheesecake may really appeal to those who like a thinner cheesecake. I drizzled each slice with some maple syrup - very good!"

MY REVIEW
Reviewed Oct. 2, 2013

"Flavor was excellent. I would have preferred a thicker cheesecake layer, but this may be a good cheesecake for those who prefer a thinner layer."

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