Pumpkin Cheesecake Recipe
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 1/4 cup butter, melted
- 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
- 2 cups (16 ounces) sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 12 to 16 pecan halves
- 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.
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.
Reviews for Pumpkin Cheesecake
"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."
"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."
"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."
"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!"
"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."
"Ever since I first made this delicious cheesecake for Thanksgiving dinner a couple of years ago, my family and friends request it often. It is also our new Thanksgiving tradition :) Thanks for such a wonderful recipe!!!!"
"I make this every year for Thanksgiving and Christmas and I always have to make 2 because everyone loves it!"
"Excellent recipe. Easily as good as The Cheesecake Factory's version. I added a little ground ginger to the crushed graham crackers for extra crust flavor."
"I made this last night and it is awesome. I made a couple of changes. I used Gingerbread cookies for the crust and I did not have a spring pan so I just used a 9in pie plate. Doing it this way in the pie plate 2 can get 2 instead one. It is the best cheesecake I have ever had."
"This was pretty good, although not the best pumpkin cheesecake I have ever made. I wasn't sure about the sour cream layer, as it pretty much just tasted of sour cream, but in the end it actually worked well as it cut some of the sweetness of the pumpkin layer - every last piece was eaten!"
"It was very good! I crumbled up a pre-made graham cracker crust, moistened it with a little filling, and then pressed it into the bottom of an Angel Food pan because I don't have a springform pan. It pulled out just as easily at the end. I did not use the sour cream topping since many reviewers did not recommend it. I also used neufchatel cheese (with 1/3 less fat) instead of cream cheese. It was really good! I think I'll add a little more cinnamon next time. I liked that it wasn't overly sweet, and the spices weren't overdone. It also doesn't taste like a pumpkin pie, which is good because it's a unique flavor...it's definitely more of a cheesecake than a regular pie. We all enjoyed it, even my picky 6 year old daughter! I will definitely make it again. I served a spoonful of fat free Cool Whip on top of each slice. To help it set faster so we could have it the same day, I set individual slices on plates in the deep freezer for about 20 minutes, and it came out great!"
"This cheesecake was great. We had a cheesecake reception for our wedding and one of the selections was pumpkin, which was a hit, so i wanted to try my hand at making it. I would omit the sour cream topping in the future, did not like that as much. But the rest was great!"
"This recipe is easy and delicious! Creamy and flavorful, it was a hit at home, at work and for a party I brought it to! So Yummy!"
"I made this yesterday. Looked like it was a good recipe to me. After tasting, would make again but would omit the top layer, did not like that part of the cheesecake."
"Its great and everybody loves it.....even the people that say they "hate pumpkin". Its fun to make and its beautiful and i always feel really proud when i take it to the table."
"YUM!! A BIG HIT in our house. Rich, delicious and easy to make. LOVED IT!!!"
"I enjoy making this pumpkin cheesecake!"
"I made this when it first appeared in Tast of Home, much to the enjoyment of friends and family. For several years, I was the star of the party, with "MY" special pumpkin cheesecake.....but now this wonderful recipe is making its rounds in coffee shops and restaurants. I actually miss being the only one in this area who knew how to make this holiday "secret"!! But thank you for the original person who submitted this recipe...you made me a star several times over!"