Pumpkin Cheesecake with Sour Cream Topping Recipe

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Pumpkin Cheesecake with Sour Cream Topping Recipe
Pumpkin Cheesecake with Sour Cream Topping Recipe photo by Taste of Home
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Pumpkin Cheesecake with Sour Cream Topping Recipe

Read Reviews
5 51 59
Publisher Photo
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
Featured In: 25 Best Fall Desserts
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 1 hour + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 1 hour + chilling

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 large eggs, lightly beaten
  • SOUR CREAM LAYER:
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon
  • OPTIONAL TOPPINGS:
  • Caramel sundae syrup
  • Chocolate syrup
  • Whipped cream
  • Chocolate curls
  • Ground cinnamon

Directions

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.
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.
Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
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.
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 slice: 329 calories, 18g fat (11g saturated fat), 85mg cholesterol, 189mg sodium, 37g carbohydrate (28g sugars, 2g fiber), 5g protein.

  • 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 large eggs, lightly beaten
  • SOUR CREAM LAYER:
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon
  • OPTIONAL TOPPINGS:
  • 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.
Originally published as Pumpkin Cheesecake with Sour Cream Topping in Taste of Home October/November 2001, p65

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Reviews forPumpkin Cheesecake with Sour Cream Topping

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diannevdv User ID: 7733207 272949
Reviewed Sep. 12, 2017

"Sounds sooo good! Looking forward to making it. I will replace the evaporated milk with heavy cream. Works fine and tastes great. I usually do not have evaporated milk on hand. Half 'n half will work, too and be fewer calories. I always substitute cream for evaporated milk (1:1).....just a preference. I will also use ginger snaps for the crust."

MY REVIEW
recyclefraulein123 User ID: 3447440 272910
Reviewed Sep. 11, 2017

"Sounds Wonderful. Can't wait to try it in Little Rock Arkansas."

MY REVIEW
[email protected] User ID: 1686736 257548
Reviewed Dec. 1, 2016

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

MY REVIEW
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"

MY REVIEW
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?"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!!"

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