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Photo of Pumpkin Cheesecake with Sour Cream Topping by Christine

Pumpkin Cheesecake with Sour Cream Topping

Rated as 4.73 out of 5 Stars
10 made it  |  7 reviews   |  2 photos
21

Recipe by:

"Sweet and traditional pumpkin cheesecake with a sour cream topping."
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Ingredients

10 h 5 m servings 447
Original recipe yields 14 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  2. 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.
  3. Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
  4. 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.
  5. Bake in preheated oven until center is almost set, 55 to 60 minutes.
  6. 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.
  7. Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.
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Nutrition Facts


Per Serving: 447 calories; 30.5 38.2 7.3 108 344 Full nutrition

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Reviews

Read all reviews 7
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I made this cheesecake last week for an early Thanksgiving for the first time. It was very easy to make ( even for me) and it came out looking and tasting perfectly.

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I got this recipe from my MIL and it was exactly the same as this one. I uploaded the picture since it didn't have one. This recipe is excellent and as you can see, very presentable to company. ...

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This pumpkin cheesecake is absolutely delicious! My family loved it. Thank you!!!

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I accidentally added a 12 ounce can of evaporated milk instead of a 5 oz one, so I had to bake it for an extra half hour. It was a bit too wet still, but it was sooo delicious. The sour cream t...

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I made this cheesecake with a gingersnap and pecan crust instead of graham crackers. Everyone loved it! Note: No sugar needed for the gingersnap crust.

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My very first cheesecake! It was easy to follow, not too many steps. The sour cream topping made it very unique. It was a huge hit last Thanksgiving. My family asked me to make it again. Love it!

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Great recipe. I did it last year as a beginner and it turned out great. Doing it again today. I'll post a photo later. Give it a try yourself! BobD'Baker San Francisco, CA 30 OCT 2012

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