Sweet and traditional pumpkin cheesecake with a sour cream topping.

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Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
additional:
8 hrs 50 mins
total:
10 hrs 5 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 15% DV; carbohydrates 38.2g 12% DV; fat 30.5g 47% DV; cholesterol 108.3mg 36% DV; sodium 343.6mg 14% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
11/21/2012
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. Read More
(3)
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/21/2012
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. Read More
(3)
Rating: 5 stars
05/02/2013
This pumpkin cheesecake is absolutely delicious! My family loved it. Thank you!!! Read More
(1)
Rating: 5 stars
11/28/2014
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. My husband was so happy I made it as it has been a favorite of his for years. Read More
(1)
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Rating: 5 stars
10/30/2012
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 Read More
Rating: 5 stars
11/17/2017
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. Read More
Rating: 5 stars
11/23/2020
I sprinkled cinnamon and sugar instead of plain cinnamon. This cheesecake was amazing Read More
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Rating: 5 stars
11/24/2015
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! Read More
Rating: 5 stars
10/18/2019
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 topping makes it. I also used gingersnaps for the crust instead of the graham cracker crust. Read More
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