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Pumpkin Cheesecake

Russ Myers


My family says this is better than pumpkin pie! It can be made ahead of time too


★★★★★ 1 vote

16 Servings
20 Min
1 Hr 15 Min


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1 1/2 c
graham cracker crumbs
1/4 c
granulated sugar
1/4 c
butter or margarine, melted


3 pkg
(8 oz. each) cream cheese, softened
1 c
granulated sugar
1/4 c
packed light brown sugar
1 can(s)
(15 oz.) solid pack pumpkin (1 3/4 cup)
2/3 c
(5 fl. oz. can) evaporated milk
2 Tbsp
1 1/4 tsp
ground cinnamon
1/2 tsp
ground nutmeg


2 c
(16 oz. container) sour cream, at room temperature
1/3 c
granulated sugar
1 tsp
vanilla extract
orange segments (optional)

How to Make Pumpkin Cheesecake


  • 1For Crust:
    Combine graham cracker crumbs and granulated sugar in medium bowl; stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan.

    Bake in preheated 350 F oven for 6 to 8 minutes (do not allow to brown).

    Cool on wire rack.
  • 2For Cheesecake:
    Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy.

    Beat in eggs, pumpkin and evaporated milk.

    Add cornstarch, cinnamon and nutmeg; beat well.

    Pour into crust.

    Bake in 350 F oven for 55 to 60 minutes or until edge is set but center still moves slightly.
  • 3For Topping:
    Combine sour cream, granulated sugar and vanilla in small bowl.

    Spread over surface of warm cheesecake.

    Bake in 350 F oven for 5 minutes.

    Cool on wire rack.

    Chill for several hours or overnight.

    Garnish with orange segments.

    Remove side of springform pan before slicing.

Printable Recipe Card

About Pumpkin Cheesecake

Course/Dish: Cakes, Pies, Other Desserts
Main Ingredient: Fruit
Regional Style: American

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