Pumpkin Cheesecake with Sour Cream Topping recipe

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Ingredients

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 (5 ounce) can evaporated milk
2 eggs
2 cups sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
1 pinch ground cinnamon, or to taste

Nutrition Info

447.1 calories
carbohydrate: 38.2 g
cholesterol: 108.3 mg
fat: 30.5 g
fiber: 1.3 g
protein: 7.3 g
saturatedFat: 18.5 g
servingSize: -
sodium: 343.6 mg
sugar: 28.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  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. Remove sides of pan, let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.

Recipe Yield

14 servings

Recipe Note

Sweet and traditional pumpkin cheesecake with a sour cream topping.

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