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My review
Pumpkin Cheesecake with Sour Cream Topping
Christine
"Sweet and traditional pumpkin cheesecake with a sour cream topping."
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Ingredients
10 h 5 m servings 447 calsOriginal recipe yields 14 servings
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Directions
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Prep
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- 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
Per Serving: 447 calories; 30.5 g fat; 38.2 g carbohydrates; 7.3 g protein; 108 mg cholesterol; 344 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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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.
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. ...
5/2/2013
This pumpkin cheesecake is absolutely delicious! My family loved it. Thank you!!!
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.
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!
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