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Pumpkin Cheesecake
with Sour Cream Topping

Recipe Photo


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted


  • 3 packages (8-ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1 can (15-ounces) solid-pack pumpkin
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 can (5-ounces) evaporated milk
  • 2 eggs


  • 2 cups (16-ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon

Step by Step:

In a bowl, combine graham cracker crumbs and sugar; stir in butter.
Press onto the bottom and 1-1/2 inches up the sides of a greased 9-inch springform pan. Bake at 350ºF for 5-7 minutes or until set.
Cool for 10 minutes.

In a mixing bowl, beat cream cheese and brown sugar until smooth.
Add the pumpkin, cornstarch, cinnamon and nutmeg; mix well.
Gradually beat in milk and eggs just until blended. Pour into crust.
Place pan on a baking sheet. Bake at 350ºF for 55-60 minutes or until center is almost set.

Combine the sour cream, sugar and vanilla; spread over filling.
Bake for 5 minutes longer.

Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool for 1 hour longer.
Chill overnight. Remove sides of pan; let stand at room temperature for 30 minutes before slicing.

Sprinkle with cinnamon. Refrigerate leftovers.

Yield: 12-14 servings





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