This creamy pumpkin cheesecake originates from a Pampered Chef recipe collection from 1999, when home kitchens across the country were buzzing with anticipation of the millennium and the changes to come.
SpongeBob SquarePants made his debut that spring, quickly becoming a household fixture, while Napster launched in June and rewired how everyone discovered and shared music. Families stocked pantries and checked flashlight batteries as Y2K jitters grew louder - would computers really reset to 1900 when the clock struck midnight?
The euro became the official currency in Europe, the Dow Jones topped 10,000 for the first time, and by December, the world held its breath for the turn of a new century. Through it all, cozy desserts like this one anchored the season, offering a sweet, spiced comfort no matter what the future held.
From our kitchen to the next generation, this one tastes like autumn gatherings and second slices around the table.
What You'll Need
Pumpkin Cheesecake With Sour Cream Topping
This creamy pumpkin cheesecake pairs silky cream cheese with warm autumn spices and a buttery graham cracker crust, finished with a sour cream topping that balances every spiced, custardy bite. Simple enough for a weeknight and special enough for holiday gatherings, this recipe delivers that cherished, passed-down quality with each slice.
- Total Time: 78 minutes
- Yield: 12 servings 1x
Ingredients
- 3 tablespoons butter or margarine
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 (15‑ounce) can solid‑pack pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 cups sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Whipped cream
- Chopped pecans or walnuts
- Caramel sauce
Instructions
- Preheat the oven to 350°F; coat the bottom and sides of a 10‑inch cheesecake pan (springform pan) with cooking spray.
- For the crust, microwave the butter in a small bowl on High for 30 seconds or until melted; add the graham cracker crumbs and sugar and mix well, then pat the crumb mixture over the bottom of the prepared pan.
- For the pumpkin cheesecake filling, combine the cream cheese and sugar in a mixing bowl; beat with electric mixer (or stand mixer) at medium speed until creamy, add the eggs one at a time beating until blended after each addition, then add the pumpkin, cinnamon, ginger, and nutmeg and mix well; pour the filling over the crust.
- Bake for 50 minutes on center rack.
- Increase the oven temperature to 400°F; for the topping, mix the sour cream, sugar, and vanilla in a small mixing bowl, spread the sour cream mixture evenly over the top of the cheesecake, and bake for 10 minutes longer.
- Let cheesecake cool on a wire rack; cover and chill for 4 hours to overnight, loosening the sides if needed before serving.
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Category: Pies
- Method: Baked
- Cuisine: American
Recipe Variations
Gingersnap Crust Variation
Swap the graham crackers for gingersnap cookies to bring a warm, spiced depth that pairs beautifully with the pumpkin filling. Use 1¼ cups of gingersnap cookie crumbs in place of the graham cracker crumbs, keeping the same amount of 3 tablespoons of butter and 3 tablespoons of sugar.
Crush store-bought gingersnaps in a food processor until you get fine crumbs, then mix with the melted butter and sugar before pressing into the pan. The molasses and ginger notes in the crust echo the spices already in the cheesecake, creating a richer, more layered flavor that feels especially festive.
0 comments