Pumpkin Sour Cream Cheesecake

  • Yield 10 to 12 servings

This makes a great dessert for Thanksgiving.


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




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