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  • Pumpkin Cheesecake with Sour Cream Topping

Pumpkin Cheesecake with Sour Cream Topping

(1) 1 Review
Prep Time
Total Time

16 servings

This spicy pumpkin cheesecake is a winner all around—from the graham cracker crust to the sweetened sour cream topping.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 13x9-inch pan.
  • Beat cream cheese, 1 cup of the remaining granulated sugar, brown sugar, cornstarch and spices in large bowl with mixer until well blended. Add pumpkin and milk; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Mix sour cream, remaining granulated sugar and vanilla; spread over warm cheesecake. Bake 5 min. Cool completely. Refrigerate 4 hours.

Healthy Living

Save 50 calories and 8 grams of fat per serving by preparing with 1-1/2 cups crushed low-fat graham cracker crumbs, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Make Ahead

Prepare and cool cheesecake as directed. Wrap tightly; freeze up to 1 month. Thaw in refrigerator before cutting to serve.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 390
% Daily Value
Total fat 26g
Saturated fat 15g
Cholesterol 125mg
Sodium 280mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 28g
Protein 6g
Vitamin A 100 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • shay0804 |

    I've made this cheesecake for years & more times than I can count. It's easy, wonderful presentation & above all, delicious. I will continue to make it no matter the season.