This Pumpkin Cheesecake is rich, creamy, and one of those desserts that never fails to get attention. The combination of pumpkin, cream cheese, warm cinnamon and nutmeg, and a buttery graham cracker crust creates a smooth, comforting cheesecake that’s perfect for fall and holiday gatherings.
A layer of sweetened sour cream is spread over the warm cheesecake and briefly baked, giving the finished dessert a creamy topping that complements the pumpkin filling beautifully.
Every time I take this cheesecake anywhere, I get rave reviews. It’s the kind of dessert that can turn an ordinary gathering into a special occasion—and may just make you the hero of the dessert table!
For the best results, make it a day ahead. The extra time allows the cheesecake to cool completely and gives the flavors and texture time to develop.
Pumpkin Cheesecake
Equipment
- 9 inch spring-form pan.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter melted
- ¼ cup granulated sugar
Cheesecake
- 3 packages cream cheese 8 oz packages, softened
- 1 cup sugar granulated
- ¼ cup brown sugar packed light
- 2 eggs large
- 1 Pumpkin 15 oz can Libby's 100% pure . Note this is not Pie Mix
- ⅔ cup Evaporated Milk
- 2 tablespoons cornstarch
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Topping
- 1 container sour cream 16 oz, at room temperature
Instructions
- PREHEAT oven to 350° F.
For Crust:
- Combine graham cracker crumbs, butter and granulated sugar in medium bowl.Press onto bottom and 1 inch up side of 9-inch spring-form pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
For Cheesecake
- Add 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 for 55 to 60 minutes or until edge is set but center still moves slightly
For Topping
- COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of spring-form pan.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
