Pumpkin Cheesecake Recipe

4 19 24
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe photo by Taste of Home
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Pumpkin Cheesecake Recipe

Read Reviews
4 19 24
Publisher Photo
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. —Evonne Wurmnest, Normal, Illinois
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 55 min. + cooling

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 large 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, chopped

Directions

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.
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.
Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
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.
Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Pumpkin Cheesecake in Grandma's Great Desserts Cookbook 1992, p29

Nutritional Facts

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

  • 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 large 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, chopped
  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. Top with chopped pecans. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Pumpkin Cheesecake in Grandma's Great Desserts Cookbook 1992, p29

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Reviews forPumpkin Cheesecake

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2124arizona User ID: 845443 269718
Reviewed Jul. 20, 2017

"I don't care for pumpkin, but I love this cheesecake!!"

MY REVIEW
Ania_the_baker User ID: 8712903 242457
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
Isaflute User ID: 8673770 240066
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
cherwitt User ID: 1832085 13804
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
lvarner User ID: 35803 8853
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
lvarner User ID: 35803 8851
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."

MY REVIEW
KY_Cook User ID: 1619535 8082
Reviewed Mar. 29, 2013

"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!!!!"

MY REVIEW
BuffW User ID: 4828951 7993
Reviewed Dec. 13, 2012

"I make this every year for Thanksgiving and Christmas and I always have to make 2 because everyone loves it!"

MY REVIEW
Debbie D2 User ID: 5732807 3026
Reviewed Mar. 24, 2012

"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."

MY REVIEW
Mystikalkat13 User ID: 3711892 8850
Reviewed Dec. 25, 2011

"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."

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