You are here: Home » Recipes » Pumpkin Sour Cream Cheesecake Pumpkin Sour Cream Cheesecake Recipe by Favorite Recipes Press Yield 10 to 12 servings This makes a great dessert for Thanksgiving. PrintEmail Ingredients 1 1/4 cups graham cracker crumbs1/4 cup sugar1 teaspoon ground cinnamon1/4 cup (1/2 stick) butter, melted32 ounces cream cheese, softened1 1/2 cups sugar3 -- eggs1 cup whipping cream2 -- (16-ounce) cans pumpkin2 teaspoons vanilla extract1 tablespoon pumpkin pie spice2 cups sour cream1/2 cup sugar2 teaspoons vanilla extract Instructions 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).