• 12servings
  • 70minutes
  • 329calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups graham cracker crumbs

  2. 1/4 cup sugar

  3. 1/3 cup butter, melted


  5. 3 packages (8 ounces each ) cream cheese, softened

  6. 1 cup packed brown sugar

  7. 1 can (15 ounces) solid-pack pumpkin

  8. 1 can (5 ounces) evaporated milk

  9. 2 tablespoons cornstarch

  10. 1-1/4 teaspoons ground cinnamon

  11. 1/2 teaspoon ground nutmeg

  12. 2 eggs, lightly beaten

  13. TOPPING:

  14. 2 cups (16 ounces) sour cream

  15. 1/3 cup sugar

  16. 1 teaspoon vanilla extract

  17. Additional ground cinnamon

Instructions Jump to Ingredients ↑

  1. Pumpkin Cheesecake with Sour Cream Topping Recipe photo by Taste of Home 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 the cream cheese, brown sugar, pumpkin, milk, cornstarch, cinnamon and nutmeg until smooth. 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. Remove sides of pan.

  5. Let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers. Yield: 12-14 servings.


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