Pumpkin Sour Cream Cheesecake

  • Yield: 10 to 12 servings


1 1/4cups graham cracker crumbs
1/4cup sugar
1teaspoon ground cinnamon
1/4cup (1/2 stick) butter, melted
32ounces cream cheese, softened
1 1/2cups sugar
3-- eggs
1cup whipping cream
2-- (16-ounce) cans pumpkin
2teaspoons vanilla extract
1tablespoon pumpkin pie spice
2cups sour cream
1/2cup sugar
2teaspoons vanilla extract


  1. Mix the crumbs, 1/4 cup sugar and cinnamon in a bowl.  Add the butter and mix well.  Press the crumb mixture evenly over the bottom of a buttered 10-inch springform pan.  Bake at 350F for 10 minutes.  Beat the cream cheese and 1 1/2 cups sugar in a mixer bowl until light and fluffy.  Add the eggs 1 at a time, beating well after each addition.  Add the whipping cream, pumpkin, 2 teaspoons vanilla and the pumpkin pie spice and beat until well blended.  Pour over the crust.  Bake at 300F for 1 1/2 hours or until set.  Cool in the pan for 10 minutes.  Blend the sour cream, 1/2 cup sugar and 2 teaspoons vanilla in a bowl.  Pour the sour cream mixture over the top.  Let stand until completely cool.  Loosen the cheesecake from the side of the pan.  Remove the side of the pan.  Chill until serving time.

Recipe reprinted with permission from Telephone Pioneers of America’s Celebrations (Telephone Pioneers of America, Chapter 34, Birmingham, Al., 1999).