Rating: 4.5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Sweet and traditional pumpkin cheesecake with a sour cream topping.

Recipe Summary

cook:
1 hr 5 mins
additional:
8 hrs 50 mins
total:
10 hrs 5 mins
prep:
10 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

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  • Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.

  • Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.

  • Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.

  • Bake in preheated oven until center is almost set, 55 to 60 minutes.

  • Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.

  • Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.

Nutrition Facts

447 calories; protein 7.3g; carbohydrates 38.2g; fat 30.5g; cholesterol 108.3mg; sodium 343.6mg. Full Nutrition
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