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Pumpkin Cheesecake with Sour Cream Topping

Name: Pumpkin Cheesecake with Sour Cream Topping
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 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 large eggs, room temperature, lightly beaten; SOUR CREAM LAYER:; 2 cups 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

59 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. + cooling Bake: 1 hour + chilling

Makes

14 servings

Updated: Nov. 09, 2022

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

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

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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, room temperature, lightly beaten
SOUR CREAM LAYER:
2 cups 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.

Nutrition Facts

1 slice: 329 calories, 18g fat (11g saturated fat), 85mg cholesterol, 189mg sodium, 37g carbohydrate (28g sugars, 2g fiber), 5g protein.

Pumpkin Cheesecake with Sour Cream Topping

Ingredients

Directions

Nutrition Facts

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