• Cooking Time:
  • Servings: 12 - 14
  • Preparation Time:


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • Filling:
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1 can (15 oz.) solid pack pumpkin
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 can (5 oz.) evaporated milk
  • 2 eggs
  • Topping:
  • 2 cups (16 oz.) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • additional ground cinnamon


  • In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan. Bake at 350ºF for 5 to 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 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
  • Remove sides of pan; let stand at room temperature for 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.


Categories: Cheesecake 

Author Credit: TOH Oct/Nov 2001

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