Pumpkin Cheesecake with Sour Cream Topping

Pumpkin Cheesecake with Sour Cream Topping

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Christine Marie Castro 2

"Sweet and traditional pumpkin cheesecake with a sour cream topping."
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10 h 5 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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.

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. ...

This pumpkin cheesecake is absolutely delicious! My family loved it. Thank you!!!

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

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