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pumpkin cheesecake with sour cream topping

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 12 -14
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin cheesecake with sour cream topping

  • 1 1/2 c
    graham cracker crumbs
  • 1/4 c
    sugar
  • 1/3 c
    butter, melted
  • FOR THE FILLING
  • 3 pkg
    (8 ounces each) cream cheese, softened
  • 1 c
    packed brown sugar
  • 1 can
    (15 ounces) solid-pack pumpkin
  • 1 can
    (5 ounces) evaporated milk
  • 2 Tbsp
    cornstarch
  • 1 1/4 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 2 lg
    eggs, lightly beaten
  • FOR THE SOUR CREAM LAYER
  • 2 c
    (16 ounces) sour cream
  • 1/3 c
    sugar
  • 1 tsp
    vanilla extract
  • additional ground cinnamon
  • OPTIONAL TOPPINGS
  • caramel sundae syrup
  • chocolate syrup
  • whipped cream
  • chocolate curls
  • ground cinnamon

How To Make pumpkin cheesecake with sour cream topping

  • 1
    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. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust.
  • 2
    Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. 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.
  • 3
    Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.
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