Pumpkin Cheesecake II

Recipe by Nancy Van Ess

originally from Libby's

Top Review by Alicia Lyn

fantastic. I made this for a potluck at work- and I ended up making 4 more pies over the following 3 days just to get people to quit interrupting me about it... I didn't feel like bothering with the crust bit after the first round, the graham cracker premade crusts are just as good.

Ingredients Nutrition


  1. Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl.
  2. Press onto bottom and 1" up side of 9" springform pan.
  3. Bake in preheated 350 degree oven for 6-8 min.
  4. Do not allow to brown.
  5. Cool on wire rack for 10 min.
  6. Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy.
  7. Beat in eggs, pumpkin and milk.
  8. Add cornstarch, cinnamon and nutmeg.
  9. Beat well.
  10. Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
  11. Topping: Combine sour cream, sugar and vanilla in med. bowl.
  12. Spread over surface of warm cheesecake. Bake for an additional 5 min.
  13. Cool on wire rack.
  14. Chill for several hours or overnight. Remove side of springform pan before serving.

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