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Pumpkin Cheesecake with Sour Cream Topping

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
  • Total Time
    Prep: 15 min. + cooling Bake: 1 hour + chilling
  • Makes
    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

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.
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Reviews

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Average Rating:
  • Heather
    Oct 24, 2020

    This was my first cheesecake. It came out amazing!! Thank you

  • 123martin
    Dec 1, 2019

    I made this cheesecake exactly as written here and it was waaay to sweet. I ended up throwing it away. Next time I'll look for another recipe.

  • Lena
    Nov 24, 2019

    This cheesecake turned out perfect for me, it was actually pretty simple to make. The cheesecake itself was a little on the sweet side for me so if I make it again I will use about half the brown sugar. The topping wont be for everyone but I think it goes great with the pumpkin. I will be making this again! Thanks for the recipe!

  • Areena
    Jan 12, 2019

    I made this as directed except for subbing a shortbread crust because I didn't have graham crackers, but did have a tin of Walker's shortbread cookies. The end result was ok to me and my husband, but I took it to work and the crew at the office gobbled it up and raved! So I don't think the average person will object LOL For me, I found the cake to crack quite a bit (even the sour cream layer cracked after chilling; just around the edges). Also, butter leaked everywhere (thanks to the person who suggested wrapping the pan in foil). I felt like the flavor was more like a very creamy pumpkin pie than a cheesecake with pumpkin if that make sense--would have preferred a more dense cheesecake with pumpkin flavor. I also thought the sour cream topping failed to add anything and was overpowering. Having said all that, as I mentioned before, people raved over it so I am definitely in the minority opinion. It was easy, though.

  • Sarinana
    Dec 27, 2018

    I'm so glad I found this recipe! Turned out perfectly! I added a 1/2 tsp of cinnamon to the graham cracker crust. Other than that, I followed the recipe just as printed. Didn't have any issues with it cracking... baked for 55 minutes, then the 5 extra for the sour cream topping which was a delicious addition! This recipe is a definite keeper!!

  • browns19fan
    Dec 11, 2018

    i was very disappointed in this cheesecake. It didn’t seem to “set up” completely, even though I added 15 minutes to the baking time. And there wasn’t much flavor. All in all, it just wasn’t worth the effort.

  • annticki
    Nov 23, 2017

    I’m not sure I’ve ever rated this recipe but it is by far the best pumpkin cheesecake you’ll ever make. Please don’t let the sour cream topping scare you away. It’s the cherry on top and no one will be reaching for the whipped cream. When people ask what the topping is before they try it I say it’s an enriched cream topping because so many wrinkle their nose if you say sour cream. Sometimes I will let them know after they’ve eaten it and some will never know as they swear they hate sour cream but lick their plates lean when eating this cheesecake. Thanks for sharing this recipe. It’s my most requested dessert for the holidays.

  • Tracy
    Nov 22, 2017

    Love this cheesecake. I've been making it every Thanksgiving for the past 3 years and my family loves it. My only comment is that the prep takes longer than 15 min but it's worth it

  • diannevdv
    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.

  • recyclefraulein123
    Sep 11, 2017

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