Pumpkin Cheesecake with Sour Cream Topping

Pumpkin Cheesecake with Sour Cream Topping

Total Time
1h 41m
27m prep · 74m cook
Servings
4 people
Rating
Difficulty
Hard
22 views

Sweet and traditional pumpkin cheesecake with a sour cream topping.

Ingredients

  • 1.5 cups graham cracker crumbs
  • 0.25 cups white sugar
  • 0.33 cups butter , melted
  • 3 packages cream cheese , 8 ounce
  • 1 cup packed brown sugar
  • 1 can solid pack pumpkin , 15 ounce
  • 2 tablespoons cornstarch
  • 1.25 teaspoons ground cinnamon
  • 0.5 teaspoons ground nutmeg
  • 1 can evaporated milk , 5 ounce
  • 2 eggs
  • 2 cups sour cream
  • 0.33 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 pinch ground cinnamon , or to taste

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

  2. 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. 3

    Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.

  4. 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. 5

    Bake in preheated oven until center is almost set, 55 to 60 minutes.

  6. 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. 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

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